Courgette and tahini dip
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Philippa Langley
Courgette and tahini dip
Recipe by Tony Kitous
Enjoy this delicious dip served with warm pitta as part of a Middle Eastern feast
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
153Kcal
Fat
13gr
Saturates
3gr
Carbs
3gr
Sugars
3gr
Fibre
2gr
Protein
5gr
Salt
0.9gr
Tony Kitous
Arriving in London from Algeria in 1988, Tony has revolutionised Middle Eastern food and made it accessible to the masses with his Comptoir Libanais restaurants
See more of Tony Kitous’s recipes
Tony Kitous
Arriving in London from Algeria in 1988, Tony has revolutionised Middle Eastern food and made it accessible to the masses with his Comptoir Libanais restaurants
See more of Tony Kitous’s recipes
Ingredients
- 3 tbsp olive oil
- 500g courgettes, trimmed and chopped into 1–2cm cubes
- 50g tahini
- 150g authentic Greek yogurt
- 50g mint sprigs
- 1 tsp fine sea salt
- ½ tsp ground cumin
Step by step
Get ahead
The dip keeps overnight in the fridge, covered.
- Heat the oil in a large sauté pan and add the chopped courgettes. Cover the pan with a lid and fry over a low heat for 12-15 minutes until the courgettes are very soft. Toss them every now and then so they cook evenly and don’t stick to the pan.
- Cool a little, then put into a food processor. Add the tahini and yogurt. Pull the leaves from the mint sprigs (discard the tough stalks) and put them into the food processor with the salt, 1⁄4 teaspoon black pepper, and the cumin. Blitz to make a smooth purée.
-
Taste to adjust the seasoning, then spoon into a bowl and serve.
Recipe adapted from Feasts From The Middle East by Tony Kitous (HQ, £20).TipServing tip: Finely slice half a small courgette into strips; fry in a little olive oil until golden and crisp. Spoon on top of the courgette and tahini dip; garnish with small fresh mint leaves and a pinch of cumin seeds. Finish with a little extra-virgin olive oil.
