Palestinian Zucchini Dip – A Creamy, Nutty Middle Eastern Dip You’ll Love
There’s something so comforting about a mezze table loaded with little plates, each one telling a story from the Levant. For me, this Palestinian zucchini dip is one of those quiet stars—the bowl that looks simple, but disappears first while everyone asks, “Wait, what is this made of?” The mild sweetness of zucchini, the nutty depth of tahini, and the cool creaminess of yogurt come together in a way that feels both familiar and completely new.
I first fell in love with this dip at a family gathering where the usual baba ghanoush and hummus were joined by a pale green swirl topped with mint and ruby pomegranate seeds. One scoop with warm pita, and I was hooked: smoky-caramelized zucchini, gentle garlic, and a tangy finish that kept me going back for more.
This is the kind of recipe that’s perfect for summer zucchini season, Ramadan spreads, casual get-togethers, or just upgrading your snack game during the week. Follow these steps and you’ll get a rich, creamy, nutty dip with a subtle smokiness and a silky yet rustic texture you’ll want to make again and again.
Table of Contents
Jump to Recipe Card
Prep Time: 10 minutes | Cook Time: 20 minutes | Total: 30 minutes
Yield: 6 servings | Difficulty: Easy
Quick Stats Box:
- Cuisine: Middle Eastern / Palestinian
- Course: Appetizer / Mezze / Dip
- Diet: Vegetarian, can be made gluten-free
- Best for: Mezze platters, parties, Ramadan iftar, summer gatherings
Why This Recipe Works
- Deep flavor from caramelized zucchini — Cooking the zucchini until golden and soft concentrates its sweetness and adds a subtle smoky, savory note.
- Ultra-creamy, nutty base — Tahini and thick yogurt create a luscious, spoonable dip with a rich sesame flavor and tangy balance.
- Light but satisfying — Zucchini keeps the dip fresh and light, so it feels indulgent without being heavy or greasy.
- Perfect mezze texture — Mashed, not fully blended, the dip has a rustic texture that clings beautifully to pita and vegetables.
- Flexible and make-ahead friendly — You can adjust garlic, lemon, and herbs to taste, and the flavor actually improves after a short rest in the fridge.
Ingredient Spotlight
- Zucchini: The mild flavor and high water content make zucchini perfect for soaking up garlic, lemon, and tahini while staying light and fresh. Choose small to medium zucchini; they are sweeter and less watery.
- Tahini: This sesame paste brings the nutty backbone of classic Middle Eastern dips. Use a smooth, pourable tahini for best results and stir it well before measuring.
- Yogurt: Thick yogurt (Greek or strained) adds creaminess and tang. It lightens the richness of tahini and keeps the dip refreshing rather than heavy.
Ingredients
For the Dip Base:
- 2 tablespoons olive oil (plus more for drizzling)
- 3 medium zucchini, trimmed and diced
- 1 small onion, finely chopped (optional but adds depth)
- 1 large garlic clove, minced or grated
- 2 tablespoons tahini
- 3 tablespoons thick plain yogurt (Greek or strained)
- Juice of 1 small lemon (about 2–3 tablespoons)
- 1–2 teaspoons dried mint or 2 tablespoons finely chopped fresh mint
- Salt and black pepper to taste
For Garnish:
- Extra virgin olive oil, for drizzling
- A pinch of dried mint or sumac
- Pomegranate seeds (optional but highly recommended)
- Chopped fresh parsley or mint (optional)
Ingredient Notes
- Quality matters most: Use good extra virgin olive oil and a flavorful tahini; they make a big difference in the final taste.
- Room temperature is key: Let the cooked zucchini cool to at least lukewarm before mixing with yogurt to avoid thinning or curdling.
- Don’t skip: The lemon and mint. They brighten the entire dip and bring out the earthiness of zucchini and tahini.
Essential Equipment
You’ll Need:
- Large skillet or sauté pan — wide surface helps zucchini caramelize instead of steam.
- Sharp knife and cutting board — for finely dicing zucchini and aromatics.
- Sieve or colander — to drain excess liquid from the cooked zucchini.
- Mixing bowl — to combine and mash ingredients.
- Fork or potato masher — for achieving that rustic, chunky-smooth dip texture.
Nice to Have:
- Food processor — for a smoother, more uniform dip if you prefer less texture.
How to Make Palestinian Zucchini Dip (Step-by-Step)
Step 1: Prep the zucchini and aromatics
Wash and trim the zucchini, then dice them into small cubes so they cook quickly and evenly. Finely chop the onion (if using) and mince or grate the garlic. You want everything small enough to meld smoothly into the dip.
Step 2: Sauté and caramelize the zucchini
Heat the olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook for about 3–5 minutes until soft and translucent. Add the diced zucchini and cook, stirring occasionally, for 8–10 minutes until the pieces are soft, golden in spots, and lightly caramelized. You’ll know it’s ready when the pan looks less watery and the zucchini smells sweet and toasty. Pro tip: Don’t overcrowd the pan; if needed, cook in two batches for better browning.
Step 3: Add garlic and cool
Stir in the minced garlic during the last 1–2 minutes of cooking so it softens and loses its raw harshness without burning. Remove the pan from the heat, then transfer the zucchini mixture to a sieve or colander set over a bowl. Let it drain and cool completely; this step keeps the dip thick and creamy instead of watery.
Step 4: Mash and build the creamy base
Transfer the cooled zucchini to a mixing bowl. Use a fork or potato masher to mash until it’s mostly smooth but still slightly rustic, with a few small pieces for texture. Add the tahini, yogurt, lemon juice, dried or fresh mint, a pinch of salt, and a little black pepper. Stir until everything is well combined and creamy. Pro tip: If the dip feels too thick, loosen it with a teaspoon of water or more lemon juice at a time.
Step 5: Taste and adjust
Taste the dip and adjust seasoning: add more salt for depth, more lemon for brightness, or more tahini for nuttiness. If you love garlic, you can add a tiny extra grated clove, but remember the flavor will intensify as it rests.
Step 6: Serve and garnish
Spoon the dip into a shallow serving bowl and smooth it with the back of a spoon, leaving a small well in the center. Drizzle generously with extra virgin olive oil, then sprinkle with dried mint or sumac, and scatter a few pomegranate seeds and chopped herbs if you like. Serve at room temperature.
Note: Process photos appear between each step for visual guidance.
Expert Tips & Tricks
- Temperature Matters: Let the zucchini cool fully before mixing with yogurt and tahini, or the dip can become too loose and lose its creamy body.
- Don’t Rush: Take your time caramelizing the zucchini; that golden color is what builds flavor and prevents a bland dip.
- The Secret to Creamy Texture: Use thick yogurt and drain the zucchini well. Excess water is the main reason dips turn runny.
- Common Mistake: Over-blending in a processor can make the dip gummy. For best mouthfeel, mash by hand and keep a little texture.
- Test Kitchen Discovery: Making the dip 30–60 minutes in advance and chilling it briefly actually improves the flavor as the garlic, mint, and lemon meld.
Customization Ideas
Dietary Modifications
- Gluten-Free: Serve with gluten-free flatbread, rice crackers, or sliced veggies instead of regular pita.
- Vegan: Use a thick plant-based yogurt (like soy or coconut Greek-style) in place of dairy yogurt; adjust lemon and salt to balance.
- Lower Fat: Reduce the tahini slightly and use low-fat yogurt; the dip will still be creamy thanks to the zucchini.
Flavor Variations
- Cultural Twist: Add a pinch of ground cumin and smoked paprika for a more smoky, Levant-meets-bbq flavor profile.
- Seasonal Version: In summer, fold in finely chopped fresh herbs like parsley, dill, and cilantro for a bright, garden-fresh version.
- Elevated Option: Top with toasted pine nuts or walnuts and an extra drizzle of peppery olive oil for a restaurant-style mezze.
Serving Styles
- Traditional: Serve in a shallow dish drizzled with olive oil, sprinkled with mint or sumac, and surrounded by warm pita bread.
- Modern: Spread it on a platter and top with roasted chickpeas, herbs, and pomegranate seeds as part of a mezze board.
- Party-ready: Portion into small bowls or jars for individual mezze servings, served with crudités and pita chips.
Storage & Meal Prep
Make Ahead
- You can cook and mash the zucchini up to 1 day in advance and keep it refrigerated in an airtight container.
- The fully assembled dip can be made several hours ahead; the flavor actually improves as it rests.
Storing
- Counter: Keep at room temperature for up to 2 hours during serving.
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freezing is not recommended; the yogurt and zucchini will release water and change texture.
Reheating for Best Results
This dip is best served chilled or at room temperature, not hot. If it thickens in the fridge, let it sit at room temperature for 15–20 minutes and give it a good stir. You can loosen it with a teaspoon of water or lemon juice if needed.
What to Serve With Palestinian Zucchini Dip
Perfect Pairings
- Beverage: Serve with mint tea, sparkling water with lemon, or a light yogurt drink to echo the fresh, tangy flavors.
- Side Dish: Pair with a fresh tomato-cucumber salad or fattoush for a full Middle Eastern feel.
- Complementary Flavors: It goes beautifully with other dips like hummus, baba ghanoush, muhammara, or labneh.
Complete the Meal
- Build a mezze table with warm pita, olives, pickles, grilled halloumi, and this zucchini dip as one of the stars.
- Serve alongside grilled chicken skewers, kofta, or roasted vegetables for a light but complete dinner.
- Use it as a spread in wraps with falafel, lettuce, and tomatoes for an easy lunch.
Nutrition Facts (Per Serving, Approximate)
Calories: 120 | Protein: 4 g | Carbs: 7 g | Fat: 9 g | Fiber: 2 g | Sugar: 4 g | Sodium: 220 mg
Note: Calculated using standard nutritional estimates for zucchini, tahini, yogurt, and olive oil. For precise values, use a nutrition calculator based on your exact ingredients.
Your Questions Answered
Can I make this without a sieve or colander?
Yes. You can spread the cooked zucchini on a plate lined with paper towels and let it cool; blot gently to remove extra moisture.
Why did my dip turn out watery?
Most likely the zucchini wasn’t drained or cooled enough, or the yogurt was too thin. Next time, drain longer and use thick, Greek-style yogurt.
What’s the best way to cook the zucchini for this dip?
Sautéing until golden and lightly caramelized over medium heat gives the best flavor. You can also grill or roast the zucchini for extra smokiness.
How do I keep it creamy and not grainy?
Use smooth, well-stirred tahini and thick yogurt. If your tahini is separated or grainy, whisk it with a little lemon juice or water before adding.
Can I double the recipe?
Absolutely. Just use a larger pan or cook the zucchini in batches so it caramelizes instead of steaming.
What if I don’t have tahini?
You can substitute a mild nut butter (like cashew) in a pinch, but the flavor will be different. If skipping entirely, increase yogurt and season generously.
Recipe History & Cultural Context
This style of zucchini dip is inspired by Palestinian and broader Levantine mezze traditions, where vegetables like eggplant, zucchini, and peppers are transformed into silky spreads. It’s a close cousin to baba ghanoush and mutabal, where tahini, yogurt, lemon, and garlic turn simple ingredients into something luxurious and shareable. Using zucchini instead of eggplant is a smart, seasonal twist that takes advantage of a humble ingredient that grows abundantly across the region.
In Palestinian homes, dishes like this are often served alongside fresh bread, olives, and salads, forming a generous table that encourages lingering, talking, and sharing. Grilling, roasting, or sautéing the zucchini first adds the depth and smokiness that makes mezze so addictive. This dip brings that same spirit to your table: simple pantry staples, elevated by technique and time, turned into a dish that feels special enough for guests but easy enough for any day.
Printable Recipe Card
Palestinian Zucchini Dip – Creamy Tahini & Yogurt Mezze
A light, creamy Palestinian-inspired zucchini dip with tahini, yogurt, garlic, and mint—perfect for mezze platters, parties, and easy snacking.
Ingredients
- 2 tablespoons olive oil
- 3 medium zucchini, diced
- 1 small onion, finely chopped (optional)
- 1 large garlic clove, minced
- 2 tablespoons tahini
- 3 tablespoons thick plain yogurt
- Juice of 1 small lemon
- 1–2 teaspoons dried mint or 2 tablespoons fresh mint, chopped
- Salt and black pepper to taste
- Olive oil, dried mint/sumac, pomegranate seeds, and herbs for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and a pinch of salt; cook 3–5 minutes until soft.
- Add diced zucchini and cook 8–10 minutes, stirring occasionally, until soft and golden in spots. Stir in garlic for the last 1–2 minutes.
- Transfer zucchini mixture to a sieve or colander and let it drain and cool completely.
- Place cooled zucchini in a bowl and mash with a fork until mostly smooth but still slightly chunky.
- Add tahini, yogurt, lemon juice, mint, salt, and pepper. Stir until creamy and well combined. Adjust seasoning to taste.
- Transfer to a serving bowl. Smooth the top, drizzle with olive oil, and garnish with dried mint or sumac, pomegranate seeds, and herbs.
- Serve at room temperature with warm pita, flatbread, or fresh vegetables.
Notes
- For a stronger smoky flavor, grill or roast the zucchini instead of sautéing.
- Use thick yogurt and drain the zucchini well to avoid a watery dip.
- Make it a few hours ahead and chill; the flavor improves as it rests.
