Courgette Dip [vegan]

Name: Courgette Dip [vegan]
Prep time: 5 min
Total time: 30 min
Yield: 1 jar
Ingredients: 500g courgettes [1.1 lbs]; extra-virgin olive oil; 1 garlic clove; 50g tahini [1.75 oz]; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 2 Tbsp chopped mint leaves; 1 Tbsp chopped parsley leaves; 1- 2 Tbsp lemon juice; salt; TO SERVE:; extra-virgin olive oil; crushed walnuts

Published on July 9, 2020 | In Middle Eastern | By theflexitarian |

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- Prep Time
- 5 Minutes
- Cook Time
- 30 Minutes
- Yield
- 1 jar
- Difficulty Level

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This flavoursome courgette dip is made with courgettes, tahini, mint and parsley. Delicious with raw vegetables and pitta bread but also perfect in wraps, this dip makes a nice addition to a mezze platter.

Many Middle-Eastern courgette dips use yoghurt but this vegan version is completely dairy-free. Do not hesitate to play around with the amount of mint and parsley to suit your own taste.

The courgettes are roasted first in the oven before being blended with the rest of the ingredients. I like to top this courgette dip with crushed walnuts and a drizzle of extra-virgin olive oil. It makes a scrumptious alternative to babaganoush.

This dip is ideal if you are trying to find new recipes to use that glut of courgettes! They always seem to come all at once for us.

If you are looking to expand your dip repertoire why not try also my pea hummus ? It has a tasty minty twist. Perfect with crackers, raw vegetables or as a sandwich filler. Colourful, this is a quick and healthy recipe that even the kids will enjoy. Frozen peas and spinach give it a gorgeous deep green glow.⠀

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This flavoursome pea hummus has a tasty minty twist. Perfect with crackers, raw vegetables or as a sandwich filler. Colourful, this is a quick and healthy recipe that even the kids will enjoy. Frozen peas and spinach give it a gorgeous deep green glow.⠀ ⠀ Recipe link in my bio.⠀ ⠀ #vegan #plantbased #hummus #chickpeas #hummuslover #chickpea #mezze #govegan #vegancommunity #veganfood #veganfriendly #eatplants #veganshare⠀#eatmoreplants #veganfoodie #instafood #instagood

A post shared by The Flexitarian (@theflexitarianuk) on May 1, 2020 at 11:14am PDT

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Soya-Free, Vegan

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Ingredients

500g courgettes [1.1 lbs]
extra-virgin olive oil
1 garlic clove
50g tahini [1.75 oz]
1/2 tsp ground cumin
1/2 tsp ground coriander
2 Tbsp chopped mint leaves
1 Tbsp chopped parsley leaves
1- 2 Tbsp lemon juice
salt
TO SERVE:
extra-virgin olive oil
crushed walnuts

Instructions

Preheat oven to 220°C - 425°F/ fan oven 200°C / gas 7.
Cut courgettes in chunky 2cm [0.8 inch] dice. Spread the courgette dice on a medium baking tray, drizzle with some olive oil. Cover with foil and bake in the oven for 25-30 mins until soft.
Place cooked courgette in a blender with tahini, garlic clove, ground cumin, ground coriander, mint and parsley. Whizz until smooth. Transfer to a bowl and season to taste with lemon juice and salt.
Serve with an extra drizzle of extra-virgin olive oil and some crushed walnuts on top.