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Zucchini moutabal with tahini and pomegranate

A light Levantine courgette dip.

  • 20 min
  • 1 serving
  • Vegan
  • Middle Eastern cuisine
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Zucchini moutabal with tahini and pomegranate

Per serving

Calories
300 kcal
Protein
11.7 g
Carbohydrates
35.9 g
Fat
15.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Zucchini500 g
  • Tahini25 g
  • Pomegranate75 g
  • Garlic1 clove
  • Lemon juiceto taste
  • Saltto taste

Contains: sesame,

In season: June – September

Method

  1. Wash and trim the courgettes and slice them lengthways about half a centimetre thick.
  2. Heat a griddle over medium-high heat until hot and grill the slices in batches for 3 minutes per side, until soft and charred with stripes.
  3. Meanwhile peel the garlic and seed the pomegranate: cut it in half and tap the skin with a wooden spoon over a bowl.
  4. Let the courgettes cool for a few minutes, then blend them with the tahini, garlic, lemon juice and salt until smooth; taste and adjust.
  5. Spoon the moutabal into a small bowl and top with the pomegranate seeds.

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