Andrea Boueiz's zucchini and tahini dip

For the dip:

1. Preheat the oven to 220 degrees Celsius.
2. Wash the zucchini, cut them in half lengthwise, place them on a baking tray with olive oil and salt. Toss everything together and bake for 10 minutes until nicely colored.
3. Once cooled, roughly chop with a knife until you have a puree.
4. Place in a bowl, add the lemon juice and tahini, and mix well.
5. Adjust seasoning if necessary and refrigerate.

For the topping:

1. Slice the zucchini into thin rounds, place them on a parchment-lined baking tray with a drizzle of olive oil and a pinch of salt.
2. Bake at 220 degrees Celsius until you have 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 crudités.