A baba ganoush-inspired dip made from chargrilled courgettes instead of aubergine. It's the perfect summer dip recipe.
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Serves
4
Courgette
Fresh Mint
Garlic Clove
Tahini
Lemon
Ground Cumin
Chilli Flakes
Sumac
Pitta Bread
Olive Oil
Salt
Serves
4
Courgette
Fresh Mint
Garlic Clove
Tahini
Lemon
Ground Cumin
Chilli Flakes
Sumac
Pitta Bread
Olive Oil
Salt
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Step 1.
Set the grill to high or use a very hot BBQ. Grill or BBQ the courgettes whole until blackened on all sides. This will take at least 15-20 mins if using a grill (less on a BBQ).
Step 2.
Meanwhile, roughly chop the fresh herbs and set aside. Crush the garlic to a paste and set aside.
Step 3.
Carefully remove the courgettes from the heat source and place on a chopping board to cool slightly. Slit the courgettes open lengthways to speed this up. When cool enough to handle, finely chop the courgettes (including the burnt skin) and scoop into a mixing bowl. Drain some of the liquid as it appears in the bowl if you like, or set the chopped courgettes over a sieve in a bowl for 10 mins. Alternatively, leave the liquid in for a looser texture.
Step 4.
Add the crushed garlic to the courgette bowl along with the tahini, cumin, lemon juice and zest and olive oil. Mix thoroughly, beating until creamy. Season with salt.
Step 5.
Spread the courgette mix out on a serving plate and dress with chilli flakes, sumac, a drizzle of olive oil, and the chopped herbs. Serve with flatbread, pitta or toasted bread on the side.
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Notes (1)
M
Max W.
7 months ago
This was absolutely delicious - so creamy and rich! Didn’t have any sumac or cumin, so used za’atar instead. 10/10
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