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.
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.