Courgette and Tahini Dip

|Serve this thick moreish dip of roasted courgettes and Greek yogurt with crudités or flatbread as part of a Lebanese meze spread |courgette|2 large courgettes washed1 small garlic clove crushed1 tbsp tahinijuice 0.5 lemon1 tbsp Greek yogurthandful of mint leaves picked and chopped½ tsp olive oil to serve|STEP 1 Heat oven to 220C/200C fan/gas 7. Wrap the whole courgettes in foil then put in the oven and roast for 20 mins or until soft when pricked with a fork. Remove from the oven and allow to cool completely. STEP 2 Put the courgettes in a food processor with the garlic and blend until it has a fluffy texture. Add the tahini and lemon juice and season then blitz again. Transfer to a bowl then stir through the yogurt and a little of the mint. Drizzle with olive oil and scatter over the remaining mint to serve. |10.00 minutes|2|BBC Good Food