Zucchini Dip - Moutabal
A delicious dip made with zucchini, tahini and yogurt
Equipment
Ingredients
- 1 tablespoon olive oil plus more for garnish
- 2 medium zucchini 500g/17.6oz
- ½ medium white onion
- 1 garlic clove finely grated or pressed
- 2 tablespoon tahini
- 3 tablespoon yogurt I used soy
- 1 tablespoon lemon juice
- a pinch of salt
- Sumac for garnish
- Pomegranate seeds for garnish
Instructions
Prepare the veggies
- Finely chop the onion and cut the zucchini in small pieces.2 medium zucchini, ½ medium white onion
Sauté the onion and zucchini
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and a pinch of salt.1 tablespoon olive oil
- Cook for 5 minutes, then add the zucchini with the crushed garlic and cook for 8-10 minutes, stirring every few minutes.1 garlic clove
- You want the pieces to become soft, golden, and slightly caramelized. This step adds depth of flavor, so don’t rush it. Let the cooked zucchini cool for a few minutes before moving on.
Blend It Up
- Transfer the drained zucchini into a food processor or a large mixing bowl. Blend pulsing until blended but not completely smooth.
- Add the blended zucchini to a bowl and add tahini, soy yogurt, lemon juice, and salt. Mix to combine. Taste and adjust the seasonings as needed. Add more salt, lemon juice, to suit your preferences.2 tablespoon tahini, 3 tablespoon yogurt, a pinch of salt, 1 tablespoon lemon juice
Serve and Garnish
- Spoon the dip into a serving bowl. Drizzle with olive oil, then top with a sprinkle of sumac and a handful of pomegranate seeds. These garnishes not only make it beautiful but also enhance the flavor.Sumac, Pomegranate seeds
Tried this recipe?Let us know how it was!