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Sumac Spiced Courgette Dip

12th August 2019 by Louise
Charred Courgette & Sumac Dip
Sumac Spiced Courgette  Dip

It’s virtually impossible to grow courgettes without getting a glut? They grow so very easily and rapidly and virtually pest free. So what to do with them?

Well I wanted to share this recipe with you as although it’s not the prettiest dish, it’s packed full of flavour and utilises a fair amount of the fast growing vegetable. Not only that it’s a great standby vegan starter that everyone loves.

Charred Courgette & Sumac Dip
Print Recipe

Sumac Spiced Courgette Dip

Prep Time25 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Starter/Lunch
Servings: 4 people

Ingredients

  • 600 g courgettes
  • Sea salt and pepper
  • 1 tsp sumac extra for sprinkling on the finished dip
  • 1 ½ tsp cumin seeds
  • 100 ml Extra Virgin Olive oil extra to drizzle on the finished dip possible
  • 3 cloves garlic peeled and left whole
  • 1 small bunch flat leaf parsley chopped
  • 20 oregano leaves chop 10 leaves
  • Aleppo pepper or 1 small fresh red chilli chopped
  • ½ lemon

Instructions

  • Preheat the oven to 200C fan/Gas 6
  • Begin by washing the courgettes then cutting into approximately 1.5cm dice. to a similar size so they cook evenly. Place the courgettes on a lightly greased baking tray Sprinkle with sea salt, pepper, sumac and 1 teaspoon of cumin seeds. Squeeze the juice of half a lemon onto the vegetables and place the lemon half on the tray too. After 15 minutes of cooking time toss the garlic cloves into the courgette mix and continue cooking for 25 minutes.
  • Roast in the oven for 40 minutes. Once nicely browned remove from the oven and place into a shallow dish. When the lemon is cool enough to handle squeeze out any remaining juice. With a potato masher start pounding the courgettes, I prefer to do this by hand as I don’t like the dip be too smooth. Add half of the olive oil and continue to mash, you be surprised as to how much the courgettes absorb the oil. Add the rest of the oil and the chopped parsley, oregano and stir, check the seasoning, add more salt if necessary. Take the remaining cumin seeds and place into a pan and heat to toast, don’t take your eyes off them as they burn easily.
  • Place the mashed courgettes on to a plate, I like to serve this dip warm so before adding the topping pop it back into the oven on 125C for 10-15 minutes. Once warmed through drizzle with a good gun of olive oil, sprinkle with the toasted cumin seeds, more sumac and Aleppo pepper or chopped red chilli. Finally scatter the remaining oregano leaves on the top.

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Category: Autumn, Gluten-Free, Snacks, Starters, Summer, VeganTag: courgette, Gluten free, seasonal, vegan
Previous Post:Courgette, Pistachio & Lime CakeCourgette, Pistachio & Lime Cake
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A few much-needed days with family in the Cairngor A few much-needed days with family in the Cairngorms. Forest walks scented with pine; wild blueberries, geums, and anemones along the trails. A sea of wild garlic! A wander through the walled gardens at Blair Atholl, and sunsets that stopped us in our tracks. We finished with a visit to Aran Bakery for the best sourdough. The unexpected spell of incredible weather made it all the more special. Thank you, Scotland. 🏴󠁧󠁢󠁳󠁣󠁴󠁿

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**THIS COMPETITION IS NOW CLOSED** PUBLICATION DA **THIS COMPETITION IS NOW CLOSED**

PUBLICATION DAY! My new book, Buns, Sweet and Simple Bakes, is out now!

Thank you @scleworth for giving me this amazing opportunity and to everyone else involved in the making of the book @kimlightbody_photo @wilko_anna @emilylapworth @clairehrochford @tamara_vos @georgiasrudd 
@quadrillebooks 

To celebrate the release of my book, I’m gifting a copy to a fellow baking lover.

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One of my lovely followers in Malaysia has been ba One of my lovely followers in Malaysia has been baking this ruisleipä (Finnish Rye Bread) and mentioned she wasn’t getting many of those lovely cracks on top — so I’ve tweaked the recipe slightly to help bring them out.

This is a nourishing, no-nonsense loaf: dark, dense, and full of goodness. I start by scalding the rye flour (a bit like tangzhong and a traditional technique in Finland and Sweden) which brings out its natural sweetness and gives the crumb a gentle softness. Slow-fermented and full of flavour — perfect with butter or a slice of cheese.

And just two days to go until my book BUNS: Sweet and Simple Bakes is out! 🥳 Updated recipe is in the link in my profile.

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Absolutely thrilled to be featured in the beautifu Absolutely thrilled to be featured in the beautiful Simply Scandi magazine! It’s full of all things Scandi – stunning interiors, serene gardens, inspiring places to stay, delicious recipes to try, and a lovely feature on me and how I’ll be spending this summer. Such a joy to be part of this gorgeous publication. The buns you see here are Brown Butter and Vanilla – find the recipe on page 64.

📌Publication day 8th May, but you can preorder via the link in my profile.

Portrait by @pauladyerphotography 
Bun photos by @kimlightbody_photo 
Lifestyle photos taken by me

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Sorry, it’s been a while since I posted — I’ Sorry, it’s been a while since I posted — I’ve been grieving the loss of my father. It’s all part of life, I know, but it doesn’t make it any easier. That said, I’m slowly easing back in, and wanted to share this recipe from my archive. 

Wild garlic’s still around, so why not give these Wild Garlic Sourdough Flatbreads a try?
 
Recipe’s in the link in my bio. 🌱

#wildgarlicseason #ramson #ramslök #eattheseasons
#slowlivingmovement #beststill #slowliving #floursaltwater #wildfood #wildyeast #nordickitchenstories
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Happy Easter everyone! #easter2025 #eggs #tulips Happy Easter everyone!

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