Courgette and Tahini Dip


Prep time: 
10 minutes


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


  • 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


  • 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.


Photo Credit: Jonny Hughes @jonny2love
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