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Allotment Associations & Horticultural Groups in Harrow, Middlesex

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Marrow or Courgette "Humus" Dip
from Sue Keeni, Harrow Allotmenteer.


Using glutted courgettes or marrows to make a tasty humus like dip.

Great for entertaining and sharing with guests with crudite or tortilla chips.

marrow tahini dip
Marrow Humus Dip
Ingredients:

From the allotment/garden

2 large courgettes or one marrow
1 tablespoon of tahini (sesame paste)
1 small clove of garlic (crushed)

Juice of half a lemon
1 tablespoon of plain yoghurt or Greek Yoghurt
handful of fresh coriander or mint, chopped up
Salt & Pepper to taste


Method:

Heat oven to 220C/200C fan or Gas 7

Halve and deseed large marrow.

Wrap marrow or whole courgettes in foil and roast for 20 mins. When soft remove from oven and allow to cool.

When cold, put courgettes or marrow flesh in a food processor, with the garlic and blend until you are happy with the texture.

Add the tahini and lemon juice.

Add salt/pepper to taste and blitz again.

Transfer to a bowl and stir in the yoghurt and some of the coriander or mint.

To serve: drizzle with some olive oil and sprinkle remaining coriander or herbs.

Cooking Time:

Approx. 20 mins to soften marrow/courgettes.

Final Tips:

1. If cooked marrow is too wet squeeze out water before blitzing.

2. Goes well with a chilled white wine.

Published: 18th August 2017




By main ingredient:

Apples

Blackberries

Beans

Beetroot

Carrots

Courgettes

Leeks

Marrow

Mint

Parsnips

Peas

Potatoes

Tomatoes

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