Fadi
the garlicky zucchini + tahini dip
DIPS + SPREADSSNACKS
I developed this recipe after a trip to the UK.
After a few days in Cambridge, I spent a night in London before flying home. Having scoped out my restaurant options ahead of time, I had decided on a lovely Mediterranean spot for dinner.
As far a dips go, I could have ordered hummus, muhammara, fadi, or a smaller amount of all three. I already knew I liked the former two. Fadi sounded a bit underwhelming (of all things, zucchini . . . ?), but I wanted to sample a variety, so I went for the combo.
Irony of ironies, the humble zucchini dip was my favorite of the three.
Alongside these dips, I had savory, aromatically spiced mushrooms and a tangy, warm salad of peas and artichokes. The entire dinner, I gloried in the varied flavors that continued to surprise and delight my palate. I took copious notes (yes, actual notes). Upon returning home, I whipped this up within a few days' time.
Full disclosure: I have no idea if this is traditional in any way. This recipe I developed is based on what I ate in London, my memory of that experience, and the ease of recreating something similar at home.
With just a few simple ingredients and steps, you get a lot of flavor "bang" for "buck." Serve alongside hummus and muhammara with fresh pita (and maybe some tabbouleh), or simply on its own with humble sliced veg and crackers.
3 large cloves of garlic (~ 1 T.), pressed
18 oz zucchini (about 3 medium)
1/2 tsp. salt (+ more to taste)
1/2 cup plant-based yogurt (soy or cashew preferred)
1/4 cup tahini
1 T. lemon juice
Ingredients
Fadi
Press the garlic into a small prep bowl, then set aside. (Alternatively, finely mince it.)
Shred the zucchini on the large holes of a box grater (discard the stem bit). Place the shredded zucchini in a medium glass bowl. Sprinkle the 1/2 tsp. of salt over it, mix, and let stand for 5 minutes.
Cook the zucchini: Heat up a skillet to medium heat. Tip the zucchini and its juices into the skillet and cook, stirring regularly, until softened and bright green (about 7 to 10 minutes). After about 5 minutes, make space in the center of the skillet, add the garlic, and mix around a bit until fragrant (~ 1 minute). Incorporate into the zucchini and continue to cook until the zucchini is done.
Meanwhile, measure the yogurt, tahini, and lemon juice into the bowl the zucchini was in. Mix together with a whisk or spatula until evenly incorporated into a consistent mixture.
Once the zucchini and garlic are finished cooking, remove from the heat and allow to cool for 5 - 10 minutes, stirring occasionally, before tipping back into the bowl and mixing with the tahini-yogurt-lemon mixture. Taste and adjust for seasoning (more salt, lemon, etc., as needed).
This may be enjoyed immediately (still slightly warm) or may be refrigerated until needed. Cover and store in the fridge for up to 1 week.
Makes about 5 cups
Instructions
Pretend you're in London or, better yet, somewhere along the Mediterranean. Enjoy.
Last updated: December 19, 2024
