Inspired by Lebanese cooking, this courgette and tahini dip is a yummy accompaniment to any salad

**prep time** 30 mins
total time 40 mins

We are so used to always enjoying hummus, salsa, guacamole, or sour cream as our dip, that it’s often nice to try something a bit different. This courgette and tahini dip is not only full of flavour, but also nutrients from the green courgettes and healthy fats from the tahini. Simple, tasty and ideal with my Fattoush Salad.

All you’ll need is:

Courgettes
Tahini
Vegan yoghurt
Cumin
Garlic
Lemon
Fresh mint
Coriander

Chop up your courgettes, and roast them in the oven with some seasoning and olive oil until softened and golden. This will form the base of the dip and create a really tasty roasted flavour.

Next simply add in the remaining ingredients along with the cooked courgette to a food processor and blitz until smooth. Make sure to taste your dip and adjust the seasoning to your preference. You may find you’d prefer an extra glove of garlic, or a little more lemon, and an extra sprinkling of salt.

INGREDIENTS

2 courgettes, cut into chunks
1 tbsp tahini
1 tbsp vegan yoghurt
1 heaped tsp of cumin
Small garlic clove, grated
Zest & juice of half a lemon
Sea salt & black pepper
1 tbsp of fresh mint, finely chopped
1 tbsp of coriander, finely chopped (can switch for parsley or basil, or more mint)

To serve

A drizzle of extra virgin olive oil
Chilli flakes (optional)

METHOD

Preheat oven to 200°C/180°C fan.
Chop up the courgettes, place on a baking tray and drizzle with olive oil. Roast in oven for approximately 20-30 minutes until softened and golden.
Add the courgettes into a blender or food processor, with all the other remaining ingredients (keep aside a little of the herbs to serve) and blitz until smooth. If too thick for your liking, add a splash of water and blitz briefly again. Taste and adjust seasoning.
Serve with a drizzle of extra virgin olive oil on top and a sprinkle of herbs.