COURGETTE & TAHINI DIP

Courgette & tahini dip image

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

Provided by Tony Kitous

Time 30m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 121 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium