Courgette and Tahini DipRead More
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2 large courgettes, washed
1 small garlic clove, crushed
1 tbsp tahini
juice of 1/2 a lemon
1 tbsp vegan Greek style yoghurt or alternative
handful of mint, leaves picked and chopped
1/4 tsp olive oil, to serve
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 yoghurt and a little of the mint. Drizzle with olive oil and scatter over the remaining mint to serve.