Print

Palestinian Zucchini Dip Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

This Palestinian Zucchini Dip is a flavorful and rustic blend of caramelized zucchini, tahini, Greek yogurt, and fresh herbs. Perfect as a healthy appetizer or snack, it combines creamy textures with the bright zing of lemon and optional pomegranate molasses for a subtle sweetness. Serve it with pita bread, chips, or fresh veggies for a delightful Mediterranean-inspired treat.

Ingredients

Scale

Zucchini Dip Ingredients

  • 2 tablespoons olive oil
  • 3 zucchini, trimmed and diced
  • 2 tablespoons tahini paste
  • 3 tablespoons Greek-style yogurt (plain)
  • 1 garlic clove, minced
  • 2 teaspoons dried mint
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon pomegranate molasses (optional)

Instructions

  1. Cook the Zucchini: Heat 2 tablespoons of olive oil in a frying pan over moderate heat. Add the diced zucchini and fry for 5-7 minutes, stirring occasionally, until the zucchini is golden and caramelized.
  2. Drain and Cool: Remove the pan from heat and transfer the cooked zucchini to a sieve set over a bowl to drain excess moisture. Allow it to cool completely to avoid watering down the dip.
  3. Mash the Zucchini: Once cooled, transfer the zucchini to a bowl and roughly mash it with a fork to maintain some texture; the mash should be rustic rather than smooth.
  4. Combine Ingredients: Add tahini paste, plain Greek yogurt, minced garlic, dried mint, and lemon juice to the mashed zucchini. Stir well until all ingredients are fully incorporated.
  5. Season and Finish: Drizzle in the extra virgin olive oil and season with salt and freshly ground black pepper to taste. Mix thoroughly to combine flavors evenly.
  6. Serve: Transfer the dip to a serving bowl or platter. Drizzle a little extra virgin olive oil on top, sprinkle with some extra dried mint, and optionally add a drizzle of pomegranate molasses for a sweet-tart finish. Serve at room temperature with flatbreads, pita, chips, or raw vegetables for dipping.

Notes

  • Make sure to let the zucchini drain well after cooking to prevent the dip from becoming too watery.
  • If you like a smoother dip, you can blend the ingredients briefly, but traditionally it is kept rustic and chunky.
  • Pomegranate molasses adds a nice acidic sweetness but can be omitted if unavailable or to reduce sugar content.
  • This dip can be prepared ahead and stored in the refrigerator for up to 2 days, but allow it to come to room temperature before serving.
  • Adjust seasoning with salt and lemon juice according to taste preferences for brightness and balance.

Keywords: Palestinian zucchini dip, zucchini tahini dip, Mediterranean dip recipe, Middle Eastern appetizer, zucchini appetizer, healthy dip recipe

Find it online: https://islawhite.com/palestinian-zucchini-dip-recipe/