Middle Eastern Zucchini Dip Recipes
MIDDLE EASTERN ZUCCHINI DIP
This creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.
Provided by EatingWell Test Kitchen
Categories Dip & Spread Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 3.7 g, Cholesterol 1.3 mg, Fat 5.3 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 109.2 mg, Sugar 2.3 g
MIDDLE EASTERN DIP
This is traditionally called hummus, and I can't get enough of it. You can serve this with pita bread triangles (I use Recipe #362708), but I actually like to use raw celery and carrot sticks.
Provided by JackieOhNo
Categories Lemon
Time 10m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a food processor. Process until the mixture is smooth ad creamy and no lumps remain, scraping down the sides of the bowl as needed. Serve immediately or cover and refrigerate until ready to use.
Nutrition Facts : Calories 351.2, Fat 12.7, SaturatedFat 1.7, Sodium 1509.5, Carbohydrate 50.1, Fiber 9.5, Sugar 0.4, Protein 10.8
MIDDLE EASTERN WARM ZUCCHINI DIP
This recipe is a very flavorful recipe that is healthy and easy. When making traditional stuffed zucchini, the inside of the zucchini is set aside for later use and this is how its used. I sometimes just buy zucchini just to make this dish. You need the long green zucchini for this recipe. This recipe is usually a side dish at our table.* You may want to cut down on the amount of Maggi, or add it in increments until the desired amount of saltiness is achieved*
Provided by chef FIFI
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel zucchini skin off.
- Finely grate the zucchini using a mandolin.
- Heat some vegetable oil and add the onions to the hot oil.
- Once onions become translucent and golden in color, add zucchini.
- Let zucchini cook for about 10 minutes or until soft and tender and then add the Maggi cube and mint(rubbing dried mint between your hands to grind it down).
- Let cook for another 2-5 minutes or so, or until squash is done.
- Place in a bowl and enjoy with some pita bread.
Nutrition Facts : Calories 85.4, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.1, Sodium 193, Carbohydrate 5.3, Fiber 1.1, Sugar 2.5, Protein 1.2
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