This Palestinian zucchini dip is a rich, light and creamy meze delight. Zucchini is paired with the sesame flavours of tahini and countered by the uber-tart hit of pomegranate molasses. It's a balanced, flavourful and life-giving bowl of goodness.
Heat the olive oil in a frying pan over a moderate heat until hot. Add the diced zuccini and fry for 5-7 minutes until golden with some caramelisation. Remove from the heat.
Tip the zucchini into a sieve over a bowl. This will drain the oil and any excess moisture. Let the zucchini cool completely.
Add the zucchini to a bowl and using a fork roughly mash. Not completely smooth, more rustic.
Add the tahini, yoghurt, garlic, mint and lemon juice and stir. Pour over the extra virgin olive oil and season with a little salt & pepper. Mix well.
Decant to a serving bowl or platter and drizzle over a little more extra virgin olive oil, a little more dried mint and a drizzle of the pomegranate molasses.
Serve at room temperature with flatbreads, pita, chips or raw vegetables to dip.