|Zucchini Yogurt Tahini Dip|
Zucchini Yogurt Tahini Dip
Yields about 1-1/2 cups
1 medium-sized zucchini
1 medium clove garlic, minced
2 Tbsp. olive oil
½ cup plain yogurt (**not Greek-style)
½ cup well-blended tahini (sesame seed paste)
Juice of ½ lemon
¼ tsp. ground sumac
¼ to 1/2 tsp. za’atar
Dash of Kosher salt
Garnish Options: pomegranate seeds, finely chopped parsley, ground sumac, za'atar
NOTE: ** If using Greek-style yogurt, thin it out with a little water before using in the recipe.
Peel zucchini. Cut in half lengthwise; if seeds are large, scoop them out and discard.
Using a box grater, or a food processor fitted with the
shredding disc, shred the zucchini.
|Zucchini in sieve|
Place the 2 Tbsp. olive oil in a skillet over medium heat. Sauté the garlic for 30 seconds, making sure it doesn’t burn. Add the shredded zucchini and dash of salt to the skillet, and cook until zucchini softens and excess moisture evaporates. Remove from heat allowing zucchini to cool.
In a mixing bowl, combine the yogurt and tahini, stirring to combine well. Stir in the lemon juice, sumac, za'atar, and salt.
Stir in the cooled zucchini. Taste, and adjust seasonings if necessary.
|Dip ingredients mixed together|
Serve dip at room temperature with pita chips and/or vegetable sticks.
Here are some previously posted zucchini recipes from The Armenian Kitchen. Click on the name to view the recipe.