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Courgette and Tahini Dip

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2 large courgettes, washed
1 small garlic clove, crushed
1 tbsp tahini
juice of 1/2 a lemon
1 tbsp vegan Greek style yoghurt or alternative
handful of mint, leaves picked and chopped
1/4 tsp olive oil, to serve


Step 1

Heat oven to 220C/200C fan/gas7. Wrap the whole courgettes in foil, then put in the oven and roast for 20 minutes 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 yoghurt and a little of the mint. Drizzle with olive oil and scatter over the remaining mint to serve.