Roasted Courgette Dip

3 Medium Courgettes
4-5 Garlic Cloves
8g Basil, finely chopped
1/2 Lemon, juiced 
1 1/2 Tbsp Tahini (creamy variety!)
Extra Virgin Olive Oil 
Sea Salt
Black Pepper
Smoked Paprika 

Cook Time: 035
Serves: 05-7

  1. Preheat the oven to 220C and prepare the courgettes first. If they are small,place them on a lined baking tray and pierce the courgettes with a fork 5-8 times in the flesh. If they are larger, slice them in half and pierce the inner flesh with a fork. Drizzle over a little olive oil and roast in the oven for 20-25 minutes, or until they are soft to touch. 
  2. Meanwhile, wrap the garlic cloves in some foil and place in the oven to roast for about 8-12 minutes, or until soft. 
  3. Add the cooked courgettes to a food processor. Once cooled, squeeze out the garlic flesh directly into the food processor, along with the lemon juice, tahini, and a generous pinch of salt and black pepper. Mix together until combined, pulsing for longer if you want a smoother consistency. Taste and adjust seasoning accordingly (e.g. if you want more lemon, or it needs more salt..). 
  4. Feel free to change the herbs and add in other spices that you’d like, and garnish with some to lift up the dish. Dip in with some fresh pita, or tortilla chips, or serve as a mezze/side dish.