Zucchini Yogurt Tahini Dip

Zucchini Yogurt Tahini Dip

It’s the height of vegetable-growing in south Florida. Locally-grown
tomatoes, strawberries and zucchini are at their peak right now. The best part
is that the prices for these are at their lowest, so we stock-up on as much as
we can consume without having any of it go to waste.

In the past we’ve posted numerous recipes featuring
zucchini (see list below), but here is a very tasty appetizer utilizing our
locally-grown zucchini, plain yogurt, and tahini. Add some special seasonings and
garnish with pomegranate seeds, and you’ve got yourself an eye-appealing, tasty mezze!

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.
Seeds removed

Using a box grater, or a food processor fitted with the
shredding disc, shred the zucchini.

Shredded zucchini

Place shredded zucchini in a sieve and squeeze out as much
of its liquid as possible.

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.
Zucchini cooking

Stir in the cooled zucchini. Taste, and adjust seasonings
if necessary.

Dip ingredients mixed together

Place dip in a serving bowl. Garnish with pomegranate
seeds, finely chopped parsley, and a sprinkling of sumac or za’atar, if you wish.

Serve dip at room temperature with pita chips and/or vegetable

View Comments

  • Sounds good! Here in Utah we won't be picking our own tender garden zucchini until the end of May. Once they start, there are always plenty and we can always use recipes.
    I just found this blog recently and I am enjoying it very much! I am not Armenian, but Please know that I am a friend!

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

3 weeks ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

3 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

3 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

5 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

9 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

10 months ago

This website uses cookies. find out more.