Courgette and lemon dip

snacks
Courgette and lemon dip

Ingredients

serves 6–8
  • 2 medium courgettes, sliced
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tbsp extra virgin olive oil
  • 3 tbsp tahini
  • 1 tsp lemon zest
  • Juice of 1 lemon
  • 1 tbsp dill, chopped
  • ¼ tsp salt, to taste
  • Ground black pepper, to taste

Directions

Cooking mode
  1. Preheat the oven to 180°C. Prepare a baking tray. Add the courgette, brush with the olive oil and roast for 15–20 minutes.
  2. Add the roasted courgette and remaining ingredients to a food processor and process until smooth. Serve warm, or chill for 1 hour before serving.
Baker Beanie Author

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