A creamy zucchini-tahini dip inspired by baba ganoush, featuring mashed zucchini, tahini, labneh or Greek yogurt, lemon juice, salt, and cumin. Perfect for serving with mini-toasts, avocado, jammy eggs, or as a general dip.
Peel the skin off the zucchini really well, ensuring no dark green coloring remains. Cut off the ends and roughly chop each zucchini into cubes. Place zucchini in a medium pot with 1 tsp. salt, and cook on medium-low heat, uncovered, until zucchini is very soft, mashing zucchini as it cooks down, 25-30 minutes. Most of the water should evaporate from the zucchini by then, but if yours is still watery, bump the heat to medium-high for about 5-10 minutes. Let mashed zucchini cool for 20 minutes.
Transfer zucchini to a bowl and mix with tahini, labneh/greek yogurt, and cumin until incorporated. Taste and add additional salt to your liking. Chill in the fridge for at least 1 hour and up to 1 week before serving.
To serve, spoon the zucchini dip on a plate with mint, sumac, pomegranate seeds, and a drizzle of olive oil or extra tahini, or with whatever you like.
