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Courgette & tahini dip

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

  • Prep: 10 mins
    Cook: 20 mins
    plus cooling
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 121
  • Carbohydrates 5
  • Saturated Fat 2
  • Sugar 4
  • Protein 7
  • Fat 7
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 121
  • Carbohydrates 5
  • Saturated Fat 2
  • Sugar 4
  • Protein 7
  • Fat 7
  • Fibre 3
  • Salt 0.2

Ingredients

  • 2 large courgettes, washed
  • 1 small garlic clove, crushed
  • 1 tbsp tahini
  • juice ½ lemon
  • 1 tbsp Greek yogurt
  • handful of mint, leaves picked and chopped
  • ½ tsp olive oil, to serve

Method

  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.

  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.

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