Our homemade spread is a bit thinner and lighter than Chickpea's, with a stronger mint and lemon flavor. If you'd prefer something a little thicker, try adding in some tahini.
Zucchini, Mint and Yogurt Spreadserves 4 as an appetizer
1 large zucchini, sliced lengthwise and cut into 1-inch half-moons
2 tablespoons olive oil
1/2 cup Greek yogurt or labneh
2 tablespoons mint, roughly chopped
zest of 1 lemon
salt and pepper
green olives for garnish (optional)
Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat.
Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed.
Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired.
Serve with pita wedges or sliced vegetables.
Related: Recipe: D.I.Y. Baba Ghanoush
(Images: Joanna Miller)