Courgette hummus

September 1, 2013

It’s the tail-end of summer. If you find yourself with a glut of courgettes, you can of course, make raw pasta. If you fancy a change, then try them instead of chickpeas in hummus with this easy recipe.

Use as a dip with crudities, or as a filling for open veggie sandwiches.

IngredientsCourgette hummus

1 courgette

1/3 c sunflower seeds, soaked

1/4 c sesame seeds, soaked

1 heaped tbsp tahini

1 tbsp olive oil

1 tsp cumin seeds

1 lemon, juiced

1 clove garlic, peeled

Pinch of salt

Pinch of paprika, for garnish



1. Pop everything, except the paprika, into a blender or food processor, and whizz until smooth

2. Turn out into a serving bowl. Sprinkle with paprika.

Will keep for 2-3 days in fridge



The dip has a sandy colour to it. If aesthetics matter, peel the courgettes before blending. Save the nutritious skins: marinate them lightly, and serve as an acommpanying side-salad.



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