Ingredients
3 zucchinis
1 1/2 cups of whole milk yogurt
1/4 cup of tahini
Juice of half a lemon
2-3 cloves of garlic
1 tsp of dried mint
Pita bread (2 pieces)
Pinenuts for garnish
Sumac for garnish
Pomegranate molasses
Salt to taste
Olive oil for cooking
Directions
Slice zucchini into rounds then drizzle with olive oil, sprinkle a little salt then fry them in an air fryer or bake them on a baking sheet at 400 degrees till slightly golden.
In a bowl add yogurt, tahini, lemon, dried mint (reserve some of it for garnish) and chopped garlic. Mix well add a dash of salt if needed.
When zucchini is cooked let it cool, then cut your pita into cubes, drizzle with olive oil and bake in the oven at 375 till golden or air fry.
Toast your pine nuts in a little olive oil till golden, then set aside.
In a bowl mix zucchini and yogurt sauce.
Plate the mixture in a clean plate and garnish with toasted pita, pine nuts, sumac, dried mint a nice drizzle of pomegranate molasses.
The sweetness of the pomegranate molasses against the salt in the dip is the perfect combo of flavors!
Serve and enjoy!
Don't for to subscribe and follow Rayassweetmoments on IG & FB!