Description
A delicious and creamy dip made with fresh zucchini, tahini, and Greek yogurt, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 2 medium Zucchini (or other summer squashes)
- 2 tablespoons Olive Oil (can use avocado oil)
- 3 tablespoons Tahini Paste (or sunflower seed butter for nut-free)
- 1 cup Greek-Style Yogurt (plain yogurt or dairy-free alternative)
- 1 clove Garlic (fresh preferred)
- 2 teaspoons Dried Mint (or fresh mint when available)
- 2 tablespoons Lemon Juice (or lime juice as substitute)
- to taste Salt
- to taste Pepper
- 1 tablespoon Pomegranate Molasses (or mix honey and lemon juice as a substitute)
Instructions
- Start by washing and chopping the zucchini into small pieces.
- In a pan, heat the olive oil over medium heat and add the chopped zucchini. Sauté for about 5-7 minutes until they are tender.
- Remove the pan from the heat and let the zucchini cool down a bit.
- In a blender or food processor, combine the cooled zucchini, tahini, Greek yogurt, garlic, dried mint, lemon juice, salt, and pepper.
- Blend everything together until you achieve a smooth and creamy consistency.
- Taste the dip and adjust the seasoning if needed. If you want a touch of sweetness, you can stir in the pomegranate molasses.
- Transfer the dip to a serving bowl and chill it in the fridge for a couple of hours to let the flavors meld together.
Notes
For added flavor, drizzle extra olive oil and sprinkle fresh mint or pomegranate seeds before serving. Make sure to sauté the zucchini until tender for a smoother dip.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg