Roasted Courgette Dip
This delicious and healthy dip is super easy to make. It has a creamy smooth texture with a slightly smoky flavour from the roasted courgettes. The tahini adds a nutty richness and the lemon juice brightens the flavour. The garlic and herbs give this dip a touch of freshness. It’s perfect for dipping vegetables, crackers, pita bread or as a spread for sandwiches or wraps. It is also a great way to use up extra courgettes.
Equipment
- Food processor
Ingredients
- 3 medium Courgettes (800 gr)
- 3 fat Garlic cloves with the skin on
- 1/2 Tbsp Extra virgin Olive oil
- 1-1/2 Tbsp Lemon juice
- 1/4 cup Tahini paste
- 1/2 tsp ground Cumin
- 1/2 tsp black Pepper
- 1/2 clove raw garlic (optional but recommend)
- 1/3 cup fresh Herbs ( I’m using Coriander )
Garnish
- 1 tsp Za’atar
- 1/4 tsp Chilli Flakes (optional)
- 1/2 Lemon zest
- 1 Tbsp fresh Herbs
Instructions
- Preheat the oven to 180°C fan setting. Cut the Courgette as you wish so the flesh is exposed for it to roast. I’m cutting them in 4 lengthwise. Cut the ends of the Garlic cloves.
- Place the Courgettes and Garlic in an oven tray and rub them with Olive oil then top with black Pepper and a sprinkle of sea Salt. Roast for 30-40 mins or until golden but remove the Garlic 20 mins into the roasting and set aside to cool down.
- Remove the Courgettes from the oven and let them cool down until you are able to touch them. Cut in small pieces.
- Add to a food processor the roasted Courgette pieces, roasted Garlic, raw Garlic, Tahini, Coriander, spices, Lemon juice and Zest.
- Blend until smooth, scraping down the sides with a spatula as you go. Taste for seasoning and add lemon juice, black Pepper, or cumin/coriander as needed.
- Transfer the Courgette Dip to a large plate and use the back of a spoon to make a well in the centre. Garnish with Za’atar, Chilli flakes if using, Coriander, and the zest of Lemon to taste.