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Recipe Detail Page
Zucchini Dip
Summer 2017
A refreshing and easy dip similar to but lighter than baba ghanoush. Serve as a first course with pita, but for a Syrian meal it would be included with the other dishes.
Serves 6
6 cups (1.5 L) grated zucchini, about 4 medium zucchini
1 tsp (5 mL) salt
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) chopped garlic
½ cup (125 mL) yogurt
¼ cup (60 mL) tahini
¼ cup (60 mL) lemon juice
1 tbsp (15 mL) chopped dried mint
Salt and freshly ground pepper
GARNISH
1 tsp (5 mL) ground cumin
1 tbsp (15 mL) chopped fresh mint
1. Toss zucchini with salt. Transfer to a strainer and set over a bowl. Drain off excess water for about 15 minutes. Pat dry.
2. Heat oil in a skillet over medium heat. Add zucchini and sauté until tender, about 3 minutes. Add garlic and cook until garlic is fragrant and zucchini is beginning to turn golden, about 7 minutes. Transfer to a bowl and cool completely.
3. Stir in yogurt, tahini, lemon juice and dried mint. Season to taste with salt and freshly ground pepper. Heap into a bowl and garnish with cumin and fresh mint.
Serves 6
