Courgette & tahini dip
SERVES 2 PREP 10 mins plus cooling COOK 20 mins EASY V
Heat the oven to 220C/200C fan/ gas 7. Wrap 2 courgettes in foil and roast for 20 mins, or until a fork easily slides into the flesh. Leave to cool completely. Roughly chop the roasted courgettes, then tip into a food processor, along with 1 small garlic clove, 1 tbsp tahini, the juice of 1/2 lemon, 1 tbsp Greek yogurt and a small handful of chopped mint leaves. Season and blitz until smooth and creamy. Spoon into a bowl, drizzle with 1/2 tsp olive oil, scatter over a little more chopped mint and a grinding of black pepper. Serve with warmed pittas, or crispbreads for dunking.
GOOD TO KNOW healthy • folate • vit c • 1of 5-a-day • gluten free
PER SERVING 121 kcals • fat 7g • saturates 2g • carbs 5g • sugars 4g • fibre 3g • protein 7g • salt 0.2g
Peanut hummus
SERVES 2 PREP 10 mins NO COOK EASY V
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