A twist on the familiar baba ghanoush, this Kousa Ghanoush is made with zucchini instead of eggplant. It's a flavorful and easy-to-make dip, perfect for serving with bread and vegetables.
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 it as it cooks down, for 25-30 minutes. Most of the water should evaporate from the zucchini by then, but if it's still watery, increase the heat to medium-high for about 5-10 minutes. Let the mashed zucchini cool for 20 minutes.
Transfer the cooled zucchini to a bowl and mix with tahini, labneh/greek yogurt, lemon juice, and cumin until thoroughly incorporated. Taste and add additional salt to your liking. Chill the dip in the fridge for at least 1 hour and up to 1 week before serving.
To serve, spoon the zucchini dip onto a plate and garnish with mint, sumac, pomegranate seeds, and a drizzle of olive oil or extra tahini, or with any other toppings you prefer.
