Courgette baba ganoush

Name: Courgette baba ganoush
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 6 courgettes; 2 tbsp tahini; 100 g Greek yogurt; 1 garlic clove; 1 lemon Juice; 20 g fresh dill, leaves only; 1 small pomegranate, seeds removed (or 1/2 x 110g pack Waitrose Pomegranate Seeds); 1 tsp Cooks' Ingredients Sumac

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyLow fat

Serves4
CourseStarter
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

6 courgettes
2 tbsp tahini
100g Greek yogurt
1 garlic clove
1 lemon Juice
20g fresh dill, leaves only
1 small pomegranate, seeds removed (or 1/2 x 110g pack Waitrose Pomegranate Seeds)
1 tsp Cooks' Ingredients Sumac

To serve:

Pitta or seasonal vegetables, cut into strips

Preheat the grill to high. Place the courgettes on a baking sheet lined with foil and grill, turning frequently, for at least 30 minutes until charred and black. Remove from the heat and leave until cool enough to handle.
Carefully scrape most of the burnt skin away with a spoon and place the flesh in a sieve to drain for 5 minutes. Give the flesh a good squeeze with your hands to get rid of any excess water.
Tip the courgette flesh into a food processor, add the tahini, yogurt, garlic and lemon juice. Blitz until smooth and creamy, season and tip into a shallow bowl. Alternatively, mash everything together thoroughly with a fork.
Sprinkle the baba ganoush with dill, pomegranate seeds and sumac. Serve immediately with strips of warm pitta or seasonal vegetables cut into strips.