Courgette And Mint Dip
A Baba Ganoush style summery dip which substitutes the aubergines for courgettes
Ingredients
- 3 Courgettes, peeled if you prefer
- 2 tbsp Tahini or other nut/seed butter
- 1/2 Lemon (just the juice)
- 4 Sprigs of mint, approximately 30 leaves
- 1 Garlic clove
- 2 tbsp Olive oil
- Salt to taste
Instructions
- Preheat the oven to 180 degrees centigrade.
- Cut courgettes into quarters lengthways. Slice 4 or 5 times diagonally
- Place on a baking tray, sprinkle with salt, drizzle with olive oil and roast in the oven for 30-40 minutes until tender
- Allow to cool then place in a colander set over a bowl. Squeeze out as much of the liquid as you can. Transfer to food processor along with all other ingredients. Process for 3-4 minutes, scraping down the sides every so often until you reach the consistency you like.
- Store in the fridge in an airtight container until you wish to serve. Drizzle with olive oil
- Keeps for 3-4 days in the fridge