Since I don't eat aubergine, I feel like I am missing out on baba ganoush, the classic Middle Eastern dip. This courgette moutabal is made the same way, but with courgette and tahini, making it a lighter alternative to the aubergine version. It has a similar earthy, smoky flavour, but with a creamy, velvety texture. Every year I end up with a glut of courgettes from my garden, and I always use the larger ones to make this dip.
moutabal vs baba ganoush vs moutabal kousa
- Baba ganoush - this is an aubergine-based dip with a smoky nature from charring over a flame and a chunkier texture. It usually includes chopped vegetables like tomato, pepper and garlic mixed with pomegranate molasses. Tahini in the dip is optional.
- Moutabal - this has the same aubergine base, has tahini blended in and is far simpler to make. It is richer and creamier, with a smoother texture.
- Moutabal kousa - kousa is courgette in Arabic. Moutabal kousa is a traditional dish in its own right, made the same way as aubergine moutabal, just with a different vegetable. It has a milder, less bitter flavour than aubergine moutabal. Courgette does hold more water than aubergine; however, rubbing salt into the courgette at the beginning and roasting it in the oven solves this. The salt draws out moisture, and the oven's dry heat evaporates it, so the end result isn't overly watery.
Here are two more courgette recipes you may want to try - my cottage cheese wrap with courgette and my courgette pasta sauce.
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key Ingredients & notes.
- Green Courgette - For this baba ganoush alternative, courgette has a lighter, gentler, sweeter flavour than aubergine, and produces a more velvety, less fibrous dip.
- Garlic, olive oil, sea salt, lemon juice & Tahini - get the classic baba ganoush flavours and textures with these ingredients. The tahini and olive oil add nutty flavour notes and a velvety texture. The garlic and lemon juice balance the nutty tahini.
- Sumac & parsley - classic garnish for this type of dish. The sumac adds a fruity tang and striking red colour, and the parsley adds vibrant green and peppery notes.
See the recipe card for quantities.
how to make Courgette moutabbal
- Preheat your oven to 220ºC
- Stab the courgettes with a knife.
- Massage the oil and salt into the courgettes.
- Place the courgettes on a baking tray and roast for 30 minutes.
- Peel the garlic and chop the parsley.
- Remove the roasted courgettes from the oven.
- Cut them in half, remove the flesh, and transfer it to a blender. You can also add some of the skin if it is not too burnt.
- Add the garlic and tahini and blend. Use the pulse function.
- Add the lemon juice and taste to check the seasoning.
- Transfer the dip to a serving plate and garnish with sumac and parsley.
- Optionally, add some pomegranate seeds.
Substitutions & variations
- Sumac- Instead of sumac, you can use some roasted cumin powder for more depth.
- Roasted Garlic - roast garlic along with the courgettes, wrapped in foil, for a deeper, sweeter flavour.
- Spicy - add chilli pepper flakes while cooking to add heat, or use banana peppers.
- Pomegranate- adding pomegranate seeds gives the dip more texture and little bursts of intense fruity flavour.
Equipment
- A good jug blender is preferable for this recipe; although a hand blender will also work.
- A baking tray to roast the courgettes.
Storage
Store the dip in an airtight container for up to three days. A thin layer of olive oil will help stop it from drying out or discolouring. Serve at room temperature.
I haven't tested freezing this recipe; it should work, as with any other dip, it may release water upon defrosting, and you may need to re-blend.
recipe tips
Rubbing salt and oil into the courgette before roasting means that, while it is in the oven, moisture is drawn out and evaporates, so you don't need to worry about excess moisture from the watery courgette causing a watery moutabal.
FAQ
Yes, to both!
Serve with warm pitta bread, flatbread, crudites or sourdough. You can also serve it with vegetable sticks such as carrot, cucumber or celery. It can be served as part of a meze spread along with hummus, tabbouleh and falafel.
Moutabal traditionally has some texture, rather than a finely blended puree, so use the pulse function on your blender, rather than pureeing it completely.
📖 Recipe
Courgette Moutabal (Moutabal Kousa)
Equipment
- Measuring spoons
Ingredients
- 590 g Green courgettes
- 15 g Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Sea salt
- 1 tablespoon Tahini
- ½ Lemon for the juice
- 1 tablespoon Chopped parsley
- ¼ teaspoon Sumac
Instructions
- Preheat oven to 220ºC
- Wash and pat dry the courgettes. Using a knife, stab the courgettes. Place them on a tray, add salt and olive oil. Massage the oil and salt into the courgettes and roast in the oven for 30 minutes.
- Peel the garlic and chop the parsley.
- Once the courgettes are cooked, remove them from the oven and cut them down the centre. Remove the flesh and add it to a blender. You can use some of the skin as well, if it's not too badly burnt.
- Add the garlic and tahini and blend. It doesn't have to be a very smooth puree, as long as there are no visible chunks.
- Add the lemon juice and check the seasoning.
- Transfer the dip to a serving plate and sprinkle with sumac and chopped parsley. You can also add some pomegranate seeds. Serve immediately.
Nutrition
NOTES
More dips to try
Dips are a bit of an obsession here - here are a few more to try.
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
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