Name: Courgette & tahini dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 large courgettes washed; 1 small garlic clove crushed; 1 tbsp tahini; juice 0.5 lemon; 1 tbsp Greek yogurt; handful of mint leaves picked and chopped; ½ tsp olive oil to serve

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Courgette & tahini dip

Courgette & tahini dip

Tony Kitous

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

plus cooling

A star rating of 4 out of 5.17 ratingsRate

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Serve this thick, moreish dip of roasted courgettes and Greek yogurt with crudités or flatbread as part of a Lebanese meze spread

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 large courgettes

washed
1 small garlic clove

crushed
1 tbsp tahini
juice 0.5 lemon
1 tbsp Greek yogurt
handful of mint

leaves picked and chopped
½ tsp olive oil

to serve

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Nutrition: per serving

kcal121
fat7g
saturates2g
carbs5g
sugars4g
fibre3g
protein7g
salt0.2g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Wrap the whole courgettes in foil, then put in the oven and roast for 20 mins or until soft when pricked with a fork. Remove from the oven and allow to cool completely.
step 2

Put the courgettes in a food processor, with the garlic and blend until it has a fluffy texture. Add the tahini and lemon juice and season, then blitz again. Transfer to a bowl, then stir through the yogurt and a little of the mint. Drizzle with olive oil and scatter over the remaining mint to serve.

Recipe from Good Food magazine, September 2015

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A star rating of 4 out of 5.17 ratings

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