Courgette Dip

82 votes

This courgette dip is delicious with grilled pita bread, carrot and celery sticks, or in sandwiches and wraps.

30 Minutes

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  • 2 large courgettes
  • 1 clove garlic, crushed
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • salt, to taste
  • pepper, to taste
  • 2 tablespoon greek yoghurt
  • handful of mint, chopped
  • olive oil, to serve


  1. Heat oven to 200°c.
  2. Wrap the whole courgettes in foil and bake for 20 minutes or until soft when pricked with a fork. Remove from the oven and allow to cool completely.
  3. Put the courgettes in a food processor along with the garlic and blend until smooth. Add the tahini, lemon juice, salt and pepper and process to combine.
  4. Transfer to a bowl and stir in 1 tablespoon of the yogurt and half of the mint. Swirl the remaining yoghurt on top, drizzle with olive oil and add the rest of the mint.
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