Ingredients: 2 courgettes (chopped), 1/4-1/3 cup olive oil, 2-3 cloves garlic (crushed or chopped), 2 tbsp lemon juice, 1/4 tsp sea salt, 1/3 cup light tahini.


Method: mix all together in blender.

Notes: It is very easy to adjust this recipe and alter the ratio of the ingredients according to taste.

Extras that can be sprinkled on top: paprika, parsley or other herbs, chopped green/red peppers etc.

Optional extras to blend to taste; 1/2 tspn cumin, finely chopped jalapeno pepper or sweet red pepper.

Alternative to tahini: try another seed or nut butter.


It goes well with dehydrator crackers such as flax or pumpkin seed crackers, alongside a green leafy salad, or with a handful of broccoli sprouts.

It can be used as a salad dressing, a dip with celery or carrot sticks or as a spread, and keeps up to 5 days in fridge.