This recipe can be made with either tahini or chickpeas. It’s a good idea to make use of the oven when you’re cooking something else.
3 courgettes, thickly sliced
5 cloves garlic, peeled
juice of 1 lemon
2 tablespoons tahini or 1/2 cup chickpeas
salt and pepper
Heat the oven to 200ºC. Put the courgettes and garlic in a metal roasting tin and season with salt and pepper and a glug of olive oil. Roast the courgettes and garlic until they are soft and the courgettes have lost all their liquid.
Transfer to a bowl, add the lemon juice and tahini or chickpeas and blend well. Check for seasoning.