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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry courgettes, garlic, and jalapeño in olive oil for 10 minutes until softened.
Close the lid and cook for another 10 minutes on medium heat until tender.
Blend the mixture, adding olive oil gradually to avoid overpowering the flavor.
Stir in salt, tahini, and pomegranate sauce until well combined.
Taste and adjust salt and flavor levels to preference.
Garnish with olive oil and courgettes before serving.
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Gradually add olive oil while blending to control the strength of the flavor.
Can I use a different type of oil?
Yes, you can substitute olive oil with another oil of your choice, but it may alter the flavor.
How spicy is this dip?
The dip has a mild heat from the jalapeño, but you can adjust the amount to your preference.
Can I make this dip ahead of time?
Yes, you can prepare the dip in advance and store it in the refrigerator for up to 3 days.
What can I serve with this dip?
This dip pairs well with pitta bread, crackers, or fresh vegetables.
Is there a substitute for pomegranate sauce?
You can use a splash of lemon juice or a bit of balsamic vinegar as an alternative.
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