This is a wondrous thing. Not only is it easy to make and very delicious, its also super-low in calories! Before adding the olive oil, a serving (this whole bowlful) is approx. 50 kcals. So if you serve it with celery and carrots to dip, its a truly skinny starter or snack. But beware - if you add just 1/2 tbsp of olive oil it will add another 50 kcals! Its fine without it. I added it as much for visual effect as anything.
Ingredients (serves 1 or 2)
1 large courgette
4 fat cloves of garlic
1 level tbsp Greek style yoghurt
Topping (optional): olive oil, pumpkin seeds, toasted pine-nuts, paprika, sesame seeds.
Method
Ingredients (serves 1 or 2)
1 large courgette
4 fat cloves of garlic
1 level tbsp Greek style yoghurt
Topping (optional): olive oil, pumpkin seeds, toasted pine-nuts, paprika, sesame seeds.
Method
- Heat the oven to 190C and roast the whole unpeeled courgette on a baking sheet, until the skin blackens (approx. 1 hr). Alternatively, grill (broil) the whole unpeeled courgette, turning several times until the skin blackens, (approx. 45 mins).
- While the courgette is cooking place the cloves of garlic (skin on) in a cast iron or non stick frying pan over a low heat and toast, turning once, until the cloves have softened and the skins are scorched, (approx.15 mins).
- Split open the courgette and scrape out every scrap of flesh with a spoon. The flesh closest to the skin has the best flavour. Peel the garlic cloves.
- Blitz the courgette flesh, garlic and yoghurt to a smooth texture.
- Add salt to taste and toppings as desired.
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