Wash the thyme, shake dry and chop the leaves coarsely. Mix soy sour cream and tahini and season to taste with salt, pepper and lemon juice. Stir in thyme loosely. Put the dip in a cool place
Clean and peel the vegetables separately and slice them into very thin slices. Heat the oil in a wide saucepan. Fry the vegetables in portions in the hot oil (approx. 150° C) for 4-5 minutes (until no more bubbles rise). Remove the vegetables and let them drain well on kitchen paper. Season vegetables with salt and serve immediately with the dip