A great recipe for using (some of) a courgette glut. This is based on Mutabal, a Middle Eastern aubergine and tahini dip.
500g/3 medium courgettes
1 small garlic clove, peeled and roughly chopped
2 tbsp tahini
Juice of 1/2 a lemon
2 tbsp extra virgin olive oil
1 tbsp chopped mint, or za'atar (optional)
Salt & pepper
Heat oven to 200C. Place the whole courgettes in a shallow roasting dish, drizzle with a little olive oil and salt, and roast for 30 mins or until soft when pricked with a fork. Turn on the grill to blacken the skin slightly.Leave the courgettes to cool completely.
When cool, trim the ends and roughly chop. Put the chopped courgettes together with the rest of the ingredients into a food processor blend until smoothish. Season to taste.
Serve with toasted pitta.
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