About
This creamy dip is rich with cooling yogurt, aromatic mint, sweet roasted zucchini and earthy tahini.
This is perfect for dipping, alongside salads or served with lamb koftas.
Ingredients
- 1 medium zucchini
- 1 tablespoon peppermint, fresh
- 1 tablespoon, whole pieces pine nuts
- 2 tablespoon greek yogurt
- ½ tablespoon olive oil
- ½ tablespoon tahini
- 1 clove garlic, fresh
- 1 tablespoon lemon juice, fresh
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the ends from the zucchini and slice in half lengthways. Drizzle with a little olive oil and arrange on a shallow oven tray. Roast for 20 minutes until the flesh is soft and slightly caramelised.
- Scoop the flesh from the zucchini and add to a food processor along with the tahini, olive oil, garlic and lemon juice. Blend until smooth.
- Add the yogurt to the food processor and season to taste. Blend until smooth and creamy.
- To serve, scatter with fresh mint and pine nuts.
Nutrition Facts
- Servings: 5
- Calories: 42.8kcal/179.0kJ (per serving)
- Fat: 3.5g (per serving)
- Carbs: 2.2g (per serving)
- Protein: 1.6g (per serving)
