1
Preheat the oven to 200°C.
2
Cut the zucchini in half lengthwise and roast them for 25 to 30 minutes until tender.
3
Let them cool slightly, then scoop the flesh into a food processor.
4
Add the garlic, tahini, lemon juice, Greek yogurt, basil, mint, and olive oil.
5
Blend until smooth and season with a little extra lemon juice if desired. Spoon the dip into a bowl and garnish with pomegranate seeds.
