Cooking Time
45 minutes
Season
Dietary
This makes a light and refreshing dip. Great for enjoying on toast with some salad, or as a dip with a summery spread. Draining and squashing the courgettes draws out their flavour, and pairs nicely with the creamy tahini and lemon flavours.
Ingredients:
- 2 large courgettes
- Juice of 1 lemon
- 2 tablespoons tahini
- 3 garlic cloves
- Olive oil
- Salt and pepper, to taste
- Chilli flakes to garnish
Method:
1. Boil the courgettes in water for 15 mins, or until easily pierceable.
2. Squash and drain courgettes. Place a heavy object on top of the courgettes and leave in a colander for 30 minutes, to remove as much water as possible. I use a jug of water, and drained them into the pan they were boiled in, to save washing up.
3. While courgettes are draining, crush garlic and then blend the rest of the ingredients together. Crushing and chopping the garlic first helps ensure there are no lumps leftover.
4. After 30 minutes, take courgettes and finely chop them. Then add the tahini lemon juice mix and mix all together by hand – with a fork is easiest.
5. Enjoy spread on toast, in a sandwich with some Forty Hall Farm salad, or as a dip with crisps.
