Ingredients

• 500 gr summer squash (any type)
• 4 cloves garlic
• Salt and pepper to taste
• 1/4 cup tahini
• Olive oil to taste (2 tbsp or more)
• Juice of one lemon or two limes, or white vinegar to taste
• Optional: pomegranate molasses to taste

Procedure:

1. Cut the courgettes lengthwise into thick (about 2 cm slices)
2. Put the courgette slices and 3 cloves of garlic (peeled and left whole) in an oven pan and toss with olive oil, salt, and pepper
3. Roast in a hot oven (220 C) for 20 minutes or so, until some definite dark brown spots have developed on the courgettes. Check about 10 minutes in or so and remove the garlic if it seems to be getting dark brown.
4. Let cool slightly. Then put the courgette, roasted garlic, and any oil and juices that have collected in the pan in a blender. Add tahini, lemon juice, one peeled clove of fresh garlic. You can also add any herbs you like at this stage (try some za’atar!). You can add pomegranate molasses now or later (or some now and more later).
5. Blitz well, then transfer to a serving bowl. Stir in some pomegranate molasses and, if desired, more olive oil.
6. Serve at room temp or slightly chilled.

Pictures:

1. Sliced

2. In pan, ready to roast

3. Roasted

4. In blender, ready to blitz

6. Ready to serve