Courgette & tahini dip

1 of 5-a-day autumn folate lebanese meze mezze vitamin c zucchini

N/A

Source

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

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.