If you love dips and you’re looking for something new, this zucchini dip might just become your new favorite! This dip is known in the Middle East as Mutabal kousa— zucchinis are the main ingredient, and combined with the rest of the ingredients they transform into a velvety, fresh dip that’s perfect for pita bread, vegetable sticks, or as a sandwich spread!
Why Zucchini Works So Well Here
Zucchini are mild, adaptable, and perfect for absorbing the bold flavors of tahini, lemon, and garlic. This dip is simple, nourishing, and packed with Mediterranean-inspired ingredients.
Zucchini has a high water content, which makes it light and refreshing. Cooking it until golden concentrates the flavor and gives it a rich, slighlty caramelized note. Combine that with tahini, lemon juice, and a little plant based yogurt for tang, and you’ve got a luscious, dip that’s both satisfying and good for you.
What You’ll Need (Full Quantities In Recipe Card)
To make this zucchini dip, you’ll need the following:
Zucchini – Medium-sized, ideally fresh and firm. These form the base of the dip and get pan-fried until golden and soft.
Olive oil – Used to sauté the zucchini and for drizzling on top before serving.
Onion – for extra flavour.
Tahini – This sesame seed paste adds richness and a slightly nutty flavor.
Unsweetened yogurt of choice– I’m using soy yogurt, it adds creaminess and a touch of acidity, balancing the earthiness of the tahini.
Garlic – Just one clove, finely grated or pressed, goes a long way for that classic Middle Eastern kick.
Lemon juice – Freshly squeezed lemon brightens the whole dip and enhances all the flavors.
Sumac and pomegranate seeds – Optional but highly recommended for garnish. Sumac gives a tangy, slightly smoky finish, and pomegranate adds vibrant sweetness and color.
How to Make Zucchini Moutabal Dip – Step-by-Step
Prepare the veggies
Finely chop the onion and cut the zucchini in small pieces.
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.
Cook for 5 minutes, then add the zucchini with the crushed garlic and cook for 8-10 minutes, stirring every few minutes.
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, yogurt, lemon juice, and salt. Mix to combine. Taste and adjust the seasonings as needed. Add more salt, lemon juice, or to suit your preferences.
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.
Why You’ll Love This Dip
This zucchini dip is:
Light yet creamy, perfect for summer or as part of a mezze platter
Nutritious and wholesome, thanks to fresh vegetables, healthy fats, and plant-based yogurt
Quick and easy to prepare, taking about 20–25 minutes total
Extremely versatile – great as a dip, spread, or part of a grain bowl.
Serve it alongside warm pita bread, crackers, or fresh vegetables. It also makes an excellent sandwich filling or base for wraps.
Storage Instructions
This dip keeps well in the fridge for up to 4 days in an airtight container. Before serving leftovers, give it a quick stir. Freezing is not recommended, as the texture may become watery and grainy after thawing.
FAQ
Can I roast the zucchini instead of pan-frying?
Yes! Roasting the zucchini at 200°C (400°F) for about 25–30 minutes until golden and soft works beautifully and adds extra depth.
Can I make this dip ahead of time?
Yes you can make it up to 2–3 days in advance and store it in an airtight container in the fridge. Just give it a stir before serving.
Can I make it without garlic?
Yes. While garlic adds flavor, the dip will still be tasty without it.
MORE DIPS RECIPES
Fasole Bătută – Romanian White Bean Dip
Mutabal – The Best Egpplant Dip
Zaalouk – Moroccan Eggplant and Tomato Dip
Authentic Santorini Fava – Yellow Split Peas Dip
Baigan Choka – Smoky And Spicy Aubergine Dip
DID YOU MAKE THIS RECIPE?
If you try this zucchini dip I would love to know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Zucchini Dip – Moutabal
Equipment
Ingredients
- 1 tbsp olive oil plus more for garnish
- 2 medium zucchini 500g/17.6oz
- 1/2 medium white onion
- 1 garlic clove finely grated or pressed
- 2 tbsp tahini
- 3 tbsp yogurt I used soy
- 1 tbsp 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, 1/2 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 tbsp 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 tbsp tahini, 3 tbsp yogurt, a pinch of salt, 1 tbsp 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
