Palestinian Zucchini Dip
Palestinian Zucchini Dip with creamy tahini, garlic, and lemon, a fresh and flavorful mezze dish.
Ingredients
- 3 cups zucchini chopped
- ¼ cup tahini
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley optional
Instructions
- Heat a pan over medium heat and add a little olive oil.
- Cook chopped zucchini until soft, about 8–10 minutes.
- Remove from heat and let cool slightly.
- Transfer zucchini to a bowl or food processor.
- Add tahini, garlic, lemon juice, salt, and pepper.
- Blend or mash until smooth.
- Taste and adjust seasoning if needed.
- Transfer to a serving dish.
- Drizzle olive oil on top and garnish with parsley.
- Serve warm or at room temperature.
Notes
Do not overcook zucchini to avoid excess moisture.
Use good-quality tahini for best flavor.
Adjust lemon juice to taste.
Use good-quality tahini for best flavor.
Adjust lemon juice to taste.