Anyone who has grown courgettes will know that you always (ALWAYS) overestimate how many courgettes you can eat in one summer, and every year you will grow approximately 2 x too many plants. Which is why I’ve come up with this genius way to eat them up! Courgette Babaganoush (aka) Smokey Vegan Zucchini Dip
This year I’ve outdone myself. For two people, we have grown 5 plants. That’s 5 plants that will approximately have a courgette a day ready to pick. For around 6 weeks.
That’s more or less 210 courgettes. That’s a LOT of courgettes.
This means that everyone who comes to visit has mandatory courgette gifts, but despite that, we still have LOADS to eat.
Just as well I have a few good recipes up my sleeve to use the never ending green tornadoes up.
This particular recipe is perfect for using up a glut. It’s riff on my favourite Aubergine babaganoush, but uses my far more plentiful courgettes. It’s also utterly brilliant because it works amazingly with those huge courgettes that somehow hide from you & try and turn into marrows when you’re not looking, the sneaky things.
The other great thing about this recipe is that it can be made on the BBQ, so you don’t even need to stuff up the kitchen if you choose not to. It works best when you char the outside of the courgette- leaving the inside soft and smoky. You can use your grill to achieve this, but a BBQ works just as well, if not better, which at this time of year it’s likely to already be lit ready for some tasty BBQ action.
Once all you need to do is whizz up the smoky insides with the other ingredients, and scoop the Courgette Babaganoush (aka) Smokey Vegan Zucchini Dip with crackers or bread, or smoosh it onto a sandwich.
A smoky and delicious vegan dip that's perfect for scooping onto crackers or crudites or smooshing onto a sandwich
- 2 large courgettes (zucchini)
- 1 clove garlic
- 2 tsp parsley optional
- 2 Tbs tahini
- Juice 1/2 lemon
- salt to taste
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Either BBQ or grill the courgettes until they are blackened on the outside and soft & squashy in the middle
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Let them cool for a bit, then scoop out the middle.
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Blend the courgette insides with all the rest of the ingredients until smooth and delicious.
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Serve drizzled with olive oil & extra herbs.
Vegan Chocolate Salted Caramel Pots
This sounds great, going to give it a try! Do you think it would freeze ok too?
Pretty sure it would, but I haven’t tried freezing it as have eaten it all up almost immediately after making it. – I have so many courgettes though, I might have to try it 🙂