Creating your own dips at home is simple, quick, and far healthier and tastier than store-bought versions. Santé columnist Annemiek de Gier shares her expert recipe for a creamy zucchini mutabal dip, inspired by Middle Eastern flavors.
Ingredients
- 1 large zucchini
- 50 ml tahini (sesame paste)
- 25 g walnuts + a few extra for garnish
- ½ garlic clove
- Juice of ½ lemon
- Dried mint
Preparation
Cut the zucchini into cubes.
- Heat 1 tablespoon of olive oil in a frying pan and sauté the cubes until tender. Let cool.
- Purée the zucchini, tahini, walnuts, garlic, lemon juice, and mint in a food processor or with a hand blender. Add a drizzle of olive oil if needed for a smoother consistency.
- Season with salt and extra lemon juice to taste. Just before serving, garnish with olive oil and chopped walnuts. Store covered in the fridge for up to two days.
Tip 1: Skip the walnuts for a nut-free version and garnish with pomegranate seeds and fresh mint instead.
Tip 2: For a spicy kick, stir in a finely chopped green chili pepper.
Source: Santé February 2020, text: Annemiek de Gier
