Zucchini Mutabbal
Chef Noor grills zucchini with a little olive oil, salt and black pepper, then blends it smooth with yogurt, garlic, tahini, salt and lemon — finished with a drizzle of olive oil and pomegranate molasses, the way a good mutabbal should be.
Zucchini mutabbal is a lighter take on the classic dip, swapping eggplant for tender grilled zucchini. Tahini, garlic, and yogurt give it a creamy, refreshing body, while a touch of pomegranate molasses adds a pleasant tang that rounds out the flavour.
How to Prepare
Toss the zucchini with a little olive oil, salt and black pepper and grill until soft and lightly charred.
Blend the grilled zucchini with the yogurt, garlic, tahini, salt and lemon juice until smooth.
Taste and adjust the salt and lemon.
Spread on a plate, drizzle with olive oil and pomegranate molasses and serve.
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Grill the zucchini until it is properly soft — that smoky tenderness is what gives the mutabbal its depth.
Ingredient Swaps
Replace the yogurt with more tahini for a dairy-free version.
Use pomegranate molasses or lemon juice for the tang, whichever you have.
Add a little cumin or chilli for a deeper flavour.
Common Questions
How do I grill the zucchini for the dip?
Grill it over flame or in the oven until soft with a light smoky note, then mash it.
Why did my mutabbal turn watery?
Zucchini releases liquid; drain it well after grilling before mashing and mixing.
Is it served cold?
Yes, serve it cold or at room temperature with a drizzle of olive oil and pomegranate molasses.
How do I store it?
Keep it in the fridge for two days in a sealed container.
What should I serve it with?
Pita bread and vegetable sticks make it a lovely starter.
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