• Preheat the oven to 180°C (fan)/200°C/gas mark 6/400°F.
• Cut the courgettes in half, lengthways. Using a sharp knife cut a criss cross pattern into the courgette flesh, taking care not to cut through the skin. Brush with olive oil then place in the oven for 20 minutes.
• Remove from the oven and check the softness with a sharp knife. If the courgettes are still firm return to the oven for another 10-15 minutes, or until soft.
• Remove from the oven and allow to cool.
• Once cool enough to touch use a spoon to scrape the cooked courgette flesh from the skins.
• Place in a food processor with a tablespoon of tahini, the juice of two lemons, 2 cloves of crushed garlic and 2 tablespoons of olive oil. Add a pinch of salt.
• Process until smooth, stopping once to scrape the sides down.
• Taste and adjust the salt if needed.

To serve

• Transfer to a bowl, then drizzle over olive oil and sprinkle chopped flat leaf parsley and ground cumin over the dip.