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Courgette & tahini dip

Courgette & tahini dip

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A star rating of 4.5 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 2

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
Nutrition: per serving
NutrientUnit
kcal121
fat7g
saturates2g
carbs5g
sugars4g
fibre3g
protein7g
salt0.2g
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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

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.

Goes well with

Recipe from Good Food magazine, September 2015

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Overall rating

A star rating of 4.5 out of 5.7 ratings
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