This is my super simple courgette dip. All you need is courgettes, tahini, lemon, olive oil and herbs. It's smokey and delicious and I know you'll love it.
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Serves
2
Courgette
Tahini
Parsley
Mint
Lemon
Salt
Black Pepper
Olive Oil
Pomegranate
Sumac
Serves
2
Courgette
Tahini
Parsley
Mint
Lemon
Salt
Black Pepper
Olive Oil
Pomegranate
Sumac
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pierce the courgettes all over with a fork.
Step 2.
Roast at 200°C for about an hour or until completely blackened, turning once or twice.
Step 3.
Remove from the oven and allow to cool. Carefully slice the skin lengthways down the middle and scoop out the flesh with a spoon into a large bowl. Use a fork to mash the courgette into a chunky texture.
Step 4.
Add the tahini, lemon, olive oil, salt and pepper and stir through.
Step 5.
Finely chop the parsley and mint and mix through the dip, saving some for garnish.
Step 6.
Serve in a shallow bowl and top with a good drizzle of olive oil, more tahini, pomegranate and sumac if using.
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Notes (1)
J
Jennifer W.
16 days ago
Tasted quite bitter, despite making sure there was no skin etc in it. Wouldn't make again which was a shame, would've been a nice alternative to hummus.
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