Mutabal Kousa(zucchini dip)
This Mutabal Kousa is a true celebration of simple ingredients coming together to create a delicious dip that'll have you craving for the next zucchini season. This recipe is so simple; you only need 7 ingredients and 15 minutes for it to be on your table.
Ingredients
Zucchini Base
- ΒΌ cup olive oil Extra virgin
- 2 large zucchini chopped or sliced
- 1 pinch salt
Yogurt sauce:
- 3 tablespoon yogurt greek or plant-based
- 2 tablespoon tahini
- 1 Small garlic clove pressed or grated
- 1 lemon juiced
- 1 teaspoon mint dried
- 1 pinch of salt
- Water as needed
Garnishes
- Pomegranate
- Chilli peppers
- Mirco herbs
Instructions
- Heat a large saucepan on medium-high heat, then add oil. Once the oil begins to simmer from the heat, add the zucchini.
- Saute the zucchini until golden brown and soft. Stir occasionally to ensure even cooking on both sides.
- Meanwhile, prepare the yogurt sauce. Combine yogurt, tahini, garlic, mint and lemon. Mix well.
- If the yogurt sauce is too thick, add 2 tablespoon of water at a time to thin out the sauce. You're looking for a thick yet pourable constancy.
- Once the zucchini is golden and soft, transfer to a serving bowl. Mash the zucchini with a fork to a chunky constancy
- Pour on the yogurt sauce. You have two choices at this stage you stir the yogurt and zucchini together like a tzatziki sauce or layer like I did in the photos.
- Top the dip with pomegranate seed, chilli peppers, microgreens, or whatever you would like.
- Enjoy with bread and veggies.
Notes
Fridge: 3-4 days in an airtight container. It doesn't freeze well.
Best eaten at room temperate. If the dip is thick after refrigeration, add 2 tbsps of water to loosen the dip's constancy.
The dip should be similar to a spinach dip when it comes to its constancy and texture.