It’s that time of year again, when the allotment gang are getting overrun by courgettes.
Not that we are, very poor show for us this year, however, we are blessed with great friends with allotments, so we were gifted a few, and rather that just roast them, like I always do, I decided to try making a dip instead.
This is a great recipe for using up those odd shaped courgettes, or the humongous marrow like ones.
Recipe
2 or three large courgettes
1 clove of garlic
Juice of half a lemon
2 Tbsp of tahini
Handful of flat leaf parsley
Salt and pepper to taste
For best results, I barbecued the courgettes, to get a good smokey taste, but you can use the grill. Just chuck them on, whole, no oil, and bbq/grill until blackened.
Leave to cool, then scoop out the flesh, add the other ingredients, and blitz in the food processor.
I served ours with some toasted tortilla, but like any dip, it goes with most thinks. Tastes very much like hummus.
Northeast Crafty Lass 