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Lib el Kousa: Zucchini dip in a brown bowl.

Lib el Kousa: Zucchini and Garlic Dip

Nele
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Cook Time 40 minutes
Total Time 40 minutes
Servings 6

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.

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.