Brunch,
Vegan,
Tasty and refreshing. This dip can be used as part of a starter with a bread basket or as part of a sharing platter. Vegan Recipe.
25 Mins
4
Ingredients
Courgettes 450g
Garlic 1
Tahini Paste 20g
Lemon juice 20ml
Lemon zest 10g
Vegan Greek yoghurt 40g
Olive oil 20ml
Process
Heat oven to 220C/200C fan/gas 7.
Wrap the whole courgettes in foil, then put in the oven and roast for 20 mins or until soft when pricked with a fork.
Remove from the oven and allow to cool completely.
Put the courgettes in a food processor, with the garlic and blend until it has a fluffy texture.
Add the tahini and lemon juice and season, then blitz again.
Transfer to a bowl, then stir through the yogurt and a little of the mint.
Drizzle with olive oil and scatter over the remaining mint to serve with Spicy Chilli and lemon dough sharer using Kara Doughballs.
