Steal the Peel - Oven Baked Crisps
A tasty and easy way to use up your leftover kūmara and potato peels.
Courgette Dip
This courgette dip is delicious with grilled pita bread, carrot and celery sticks, or in sandwiches and wraps.
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Ingredients
- 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
Method
- Heat oven to 200°c.
- 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.
- 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.
- 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.