Courgette & tahini dip
By Tony Kitous
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
Nutrition per serving
- kcal 121
- fat 7g
- saturates 2g
- carbs 5g
- sugars 4g
- fibre 3g
- protein 7g
- salt 0.2g
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
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.
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.