Ingredients
- 3 medium courgettes the firmer the better
- 1 clove garlic crushed
- 1 lemon juiced
- 1 tbsp Greek yoghurt
- 1 tbsp tahini
- 2 tbsp extra virgin olive oil
- Salt to taste
- 1 tbsp mixed seeds or pine nuts toasted
- 1 tsp sumac
- 1 tsp Aleppo pepper or mild chilli flakes
- Small handful flat leaf parsley roughly chopped
Instructions
- Bring a large pan of salted water to the boil and place the courgettes in the pan. Cover and boil until very soft around 10-15 minutes.
- Drain and place in a colander. Place a plate over the courgettes with something heavy on top of the plate. Leave to drain for an hour and discard the water. You are trying to squeeze as much water / moisture out of the courgettes as you can.
- Take the courgettes and place on a chopping board and chop finely. Place in a mixing bowl and add the garlic, lemon juice, Greek yoghurt, tahini , olive oil and salt. Mix to combine.
- Place in a serving bowl. Mix the seeds / nuts with the Aleppo pepper and sumac plus a pinch of sea salt and scatter over the courgette mixture. Roughly chop the parsley leaves and scatter. Drizzle with some more olive oil and serve.
Notes
TOP TIPS
Newly harvested courgettes are firmer, have a feel when buying them and make sure they are as firm as you can get them.
This is delicious as part of a mezze and can be served with pitta bread, toasted bread or with crudités.
Good tahini, yoghurt and olive oil will give you a better tasting dip. Use your best.
You can change the toppings to anything you like - I have used z'atar mixed with seeds and that is delicious. Change the nuts and seeds to your liking.