Andrea Boueiz's zucchini and tahini dip

For the dip:

1. Preheat the oven to 220°C.
2. Wash the zucchinis, cut them in half lengthwise, place them on a baking sheet with olive oil and salt. Mix everything together and bake for 10 minutes until nicely colored.
3. Once cooled, roughly chop them with a knife until you have a puree.
4. Place the puree in a bowl, add the lemon juice and tahini, and mix well.
5. Adjust seasoning if needed and place in the refrigerator.

For the garnish:

1. Slice the zucchini into thin rounds, place them on a baking sheet lined with parchment paper with a drizzle of olive oil and a pinch of salt.
2. Bake at 220°C until you get zucchini chips.
3. Bake the pine nuts until golden brown.
4. Wash and dry the herb mix.

For plating:

1. Spread the dip on a dish, sprinkle with herbs, zucchini chips, and pine nuts.
2. Finish with a pinch of chili flakes, lemon zest, and a drizzle of olive oil.
3. Serve with bread, crackers, or raw vegetables.