Roasted Zucchini Dip
Are you tired of the same dips and want to try something tasty and refreshing?
This roasted zucchini dip is perfect in summer when zucchini are rife.
It can be eaten as a dip or as a creamy accompaniment to spicy dishes, such as my Moroccan chickpea & eggplant tagine.
Ingredients 8
1 zucchini
1 1⁄2 tbsp extra virgin olive oil
3⁄4 cup natural yoghurt
1 garlic clove, finely diced
1⁄3 cup tahini
1 tbsp lemon juice
1⁄4 tsp sea salt
1⁄2 tsp black pepper
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Method 4
Preheat oven to 250 degrees
Slice the in half lengthways. Place on a tray (with flesh side facing up) and spread one tablespoon of over the two halves. Place in oven and cook for 20 to 25 minutes
Once cooked, use a spoon to scoop out the flesh of the . Place in a bowl and mash with a fork
Add all remaining ingredients and combine well and enjoy!
