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Lib el Kousa: Zucchini and Garlic Dip
Nele
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Cook Time
40
minutes
mins
Total Time
40
minutes
mins
Servings
6
Ingredients
1x
2x
3x
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.
Notes
You can also chop some of the zucchini coarsely and sauté it. It looks pretty as a garnish on the dip and adds extra texture.