Tahini and Zucchini Dip
Tahini and Zucchini Dip



  • 2 zucchinis
  • 1 crushed garlic clove
  • 1 tbsp tahini paste
  • ½ lemon, juice only
  • 1 tbsp Greek yoghurt
  • Handful of chopped mint
  • Drizzle of olive oil, to serve
  • Pitta slices and crudités, to serve
  • Preheat the oven to 220C. Wrap the zucchinis whole in foil, then roast in the oven for 20 mins until very soft. Remove from the oven and allow to cool.
  • Chuck the zucchinis in a food processor with the garlic, and blitz until fluffy. Add the lemon and tahini with plenty of seasoning, blitz again, then transfer to a serving bowl and stir through the yoghurt and some mint. Drizzle with olive oil and scatter with the rest of the mint, then serve with pitta and crudités. What could be better?
20 mins
2 serving

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