It’s finally courgette season 🙌, and this dip is a great way to celebrate its arrival! Buttery and smooth, use it instead of hummus, or enjoy alongside meats and fish.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 200°C (392°F).
Cut the courgettes in half lengthways, and then into 3 (about 6cm pieces). In a baking tray, toss with a glug of oil, garlic, sprigs of thyme, salt and pepper. Place skin side down, and roast for 30–40 minutes until golden and softened.
Transfer to board, and squeeze the garlic cloves out of their skins (discard the skins). Roughly chop everything till it looks like a chunky dip. Mix in the lemon juice, tahini, herbs and season to taste. Stir in a spoon of natural yoghurt and serve as a dip or delicious accompaniment to meat and fish.
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