Recipe: Sumac Zucchini Dip

From the Vitality Food Feature ‘The Tart Taste of Sumac‘.

Easy and quick to prepare, this is a flavourful and smooth dip with an extra tart taste of sumac. It can also be drizzled over baked potatoes, adding a great tang to an otherwise boring vegetable. (Serves 4)


  • 1–1/2 pounds zucchini, grilled whole until soft inside and lightly charred on the exterior
  • 1/4 cup tahini
  • 3 Tbsp fresh lemon juice
  • 2 garlic cloves, crushed
  • 3 tsp dried sumac fruit
  • 2 Tbsp olive oil

1) Cut off the top and bottom of each zucchini, remove the skin and allow to cool.

2) Cut them into large chunks and set aside.

3) In a food processor, place the zucchini, tahini, lemon juice, garlic, 2 teaspoons of sumac, and 1 tablespoon of olive oil. Blend until smooth.

4) Transfer blended mixture to a serving dish and sprinkle the remaining sumac evenly over the top.

5) Drizzle the remaining olive oil over top and serve.

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at:

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