Courgette Dip [vegan]
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.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 500 g courgettes
- extra-virgin olive oil
- 50 g tahini
- 1 garlic clove
- 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.500 g courgettes , extra-virgin olive oil
- Place cooked courgette in a food processor or blender with tahini, garlic clove, cumin, coriander, mint and parsley. Whizz until smooth. Transfer to a bowl and season to taste with lemon juice and salt.50 g tahini, 1 garlic clove, 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
- Serve with an extra drizzle of extra-virgin olive oil and some crushed walnuts on top.extra-virgin olive oil, crushed walnuts
Nutrition
Serving: 1servingCalories: 51kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 8mgPotassium: 213mgFiber: 1gSugar: 2gVitamin A: 228IUVitamin C: 15mgCalcium: 26mgIron: 1mg