Courgette Tahini Dip

Tasty and refreshing. This dip can be used as part of a starter with a bread basket or as part of a sharing platter. Vegan Recipe.

25 Mins



Courgettes 450g

Garlic 1

Tahini Paste 20g

Lemon juice 20ml

Lemon zest 10g

Vegan Greek yoghurt 40g

Olive oil 20ml


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 with Spicy Chilli and lemon dough sharer using Kara Doughballs.