Delicious Courgette Dip


This gorgeous dip is so summery and flavoursome. The roasted garlic adds an extra layer of deliciousness to this very light and lovely dish. What to do with it? Spread it on a wrap, dollop it on a salad, or add to your picnic spread with lots of crunchy crudités. Enjoy!

I like to use a mixture of yellow and green courgettes, but you could just use green. Marrows would work too.

Delicious Courgette Dip

Serves 4 


  • 1kg courgettes, cut into chunks
  • 1 bulb of garlic
  • Olive oil
  • 100g plain unsweetened vegan yoghurt
  • 2 tsp tahini
  • 1 lemon, zest and juice.
  • 15g mint, roughly chopped
  • 30g basil, roughly chopped
  • Sea salt and pepper


  • Preheat your oven to 200°C (180ºC fan).
  • Toss the courgettes with 2 teaspoons of olive oil on a large baking tray. Place the tray in the oven for 30 minutes, turning halfway.
  • While the courgettes are baking, peel the papery outer layer off the garlic and place it on a piece of foil. Drizzle with 1 teaspoon of olive oil, then wrap it up tightly in the foil and add it to the oven with the courgettes.
  • After 30 minutes, remove the courgettes and the garlic from the oven. And leave to cool slightly.
  • Set aside the lemon zest and a few herbs for garnish.
  • Squeeze the soft centre out of the garlic cloves and combine with the courgettes and the other ingredients in a food processor. Whizz them up until you achieve the desired consistency. Alternatively, you can use a hand blender or potato masher.
  • Whizz your dip up in a food processor or use a hand blender (or potato masher) to create your preferred consistency. 
  • Taste the dip, and add seasoning as necessary.
  • When you’re ready to serve, sprinkle over the lemon zest and remaining herbs. Enjoy!


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