Hibeş: Antalya-Style Tahini and Zucchini Dip

Peel the zucchini and cut it into 3 cm pieces. Add them to boiling lightly salted water. Boil for fifteen minutes, until a fork goes in without resistance. Transfer to a strainer and press with the back of a spoon to remove excess water; watery zucchini will make the dip runny.

Put the cooled zucchini in a large bowl and mash it with a fork. Do not use a blender: this appetizer should be slightly chunky rather than a smooth puree, and blended zucchini releases water.

In a separate bowl, whisk the tahini with the grated garlic, lemon juice, and salt. The mixture will first thicken and clump, then loosen and turn creamy as you continue whisking; this is normal, so do not add water.