Toss zucchini and garlic in a little olive oil and sea salt and place on a baking tray. Bake for about 30 mins or until they start to get a bit of colour. Remove from the oven and leave to cool.
Once cooled, squeeze garlic cloves out of skin and add with zucchini and all other ingredients to a blender and blend until smooth and creamy. You may need to scrape the sides a couple of times to help everything combine.
Taste for seasoning and add adjust if necessary. If mixture is too dry, add a little more lemon juice or water.
Store in an airtight container in the fridge for 5-7 days.