Courgette, garlic & tahini dip with a kick [vegan!]

sneak peak: a recipe for a surprisingly punchy courgette, garlic, tahini and mint dip

Yesterday morning, I looked in my fridge and realised I had three things: a weekend away on the horizon, a courgette, and a loaf of nice bread that won't fit in my freezer (and is too good for the freezer anyway).

The cogs in my subconscious started whirring on how all of these things could go together, so I browsed a few recipes online, made some adaptations then created what might be the best thing I have ever made with a humble courgette (possible exception: shoestring courgette fries). Onwards, to the recipe!

Courgette, garlic & tahini dip with a kick
vegan, gluten free
makes about one cup

1 courgette
3 tbsp tahini
3 cloves garlic
1 tbsp lemon juice
about 6 leaves fresh mint
1 tsp agave or maple syrup

1. Stab the courgette all over, then roast at 180 degrees (fan assisted, for non-fan assisted roast it at 200) until it's squishy - about 30 minutes, or 20 if you're organised enough to have preheated the oven.
2. Peel and chop the garlic; remove the courgette from the oven (NOT with your bare hands), chop into rough chunks, and let it cool for a bit.
3. Add everything to a blender, shoogle it up, and blend until it's smooth. It's important to let the courgette cool at least a little bit first because otherwise the pressure on the blender will just cause mayhem and that would kind of destroy your nice dip.

You can dip, spread, marinade, do whatever you want really. I had some blobbed on my fancy bread (toasted, obvs) like I would with houmous and it was exceptional. Hope you like!


  1. Replies
    1. Even you would like this. It could be your gateway soup into a life of appreciating the joy of liquid foods.


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