Pierce the courgettes all over with a fork.

Roast at 200°C for about an hour or until completely blackened, turning once or twice.

Remove from the oven and allow to cool. Carefully slice the skin lengthways down the middle and scoop out the flesh with a spoon into a large bowl. Use a fork to mash the courgette into a chunky texture.

Add the tahini, lemon, olive oil, salt and pepper and stir through.

Finely chop the parsley and mint and mix through the dip, saving some for garnish.

Serve in a shallow bowl and top with a good drizzle of olive oil, more tahini, pomegranate and sumac if using.