The best part about summer is just how bountiful it is! But, there comes a time when you simply have more produce than you know what to do with. This is especially true when it comes to those summer squashes, like zucchini, which grows well and is bought in bulk just as easily. With that in mind, today we are making lib el kousa, a zucchini and garlic dip. It is simple to make and huge on flavor! Find out more about it below.
Lib el Kousa: A Zucchini & Garlic Dip From the Levant
Lib el kousa originates from Levantine region, or contemporary Syria, Lebanon, Israel, Palestine, and Jordan. There it is served as a mezze, similar to tapas, which means as a spread alongside small dishes. It is meant to be shared and is in turn perfect for sharing. The name of the dip is composed of the Arabic words kousa, which means “zucchini,” and lib, referring to the former’s leftover core. True to its name, this dip is primarily made from zucchini pulp. This makes the dish not only deliciously tender, but also helps to use up leftovers and avoid food waste!
Of course, you can also make lib el kousa from whole zucchini, depending on what you have on hand. Besides the eponymous zucchini, you’ll need onions, garlic, olive oil, and various herbs and spices, such as cumin and parsley. The beauty of this recipe is just how practical it is: If these ingredients are not already on hand, once purchased, you are sure to have enough to make this recipe a few times over.
The technique for making lib el kousa is simple but requires a little patience. The zucchini and onion need to be cooked over low heat until they form a mush, which takes some time. But, this step is incredibly important as this is precisely what will give the dip a creamy texture, perfect for scooping up with fresh pita bread or your flat bread of choice. As you’ll see, taste, and feel: This dip is simply divine!
We personally find it a good problem to have ‘too’ much zucchini in our kitchen. That gives us ample opportunity to make some old favorites like our zucchini and halloumi skewers, raw zucchini salad, or our stuffed zucchini with goat cheese and panko topping.
Lib el Kousa: Zucchini and Garlic Dip
Ingredients
- 2 lb zucchini (about 8 cups)
- 1 onion
- ⅓ cup olive oil
- 8 garlic cloves
- 1 tsp cumin seeds whole
- salt & pepper
- ½ lemon
- parsley fresh
- mint fresh
Instructions
- Wash the zucchini and trim the ends. Then, peel the onion and chop everything finely.
- Heat 2 tablespoons of olive oil in a skillet. Sauté the zucchini and onion until tender and translucent.
- Meanwhile, peel and mince the garlic. Crush the cumin seeds using a mortar and pestle.
- Push the zucchini and onion to the side of the skillet, creating a clear space in the center.
- Pour 2 tablespoons of olive oil into the center and sauté the garlic and cumin seeds. Once fragrant, mix everything with the zucchini.
- Season with salt, pepper, and lemon juice.
- Chop the parsley and mint to taste and stir both in.
- Transfer the dip to a bowl and drizzle the remaining 2 tablespoons of olive oil over it.