Courgette hummus
Hummus is a popular dip from the Middle East. Served with flatbread or vegetable sticks, hummus is a delicious and healthy alternative to dairy-based dips and sauces. One of the key ingredients is tahini, a sauce or paste made from ground sesame seeds. It can be found in most good supermarkets now, but might be cheaper at your local Asian or Middle Eastern shop.
Ingredients:
1 can chickpeas
2 courgettes, peeled
1/4 cup/60ml water (or liquid from the can of chickpeas)
4 tbsp lemon juice
2 cloves garlic, crushed or minced
1 1/2 tbsp tahini
2 tbsp virgin olive oil
1/2 tsp ground cumin (optional)
Drain the liquid from the chickpeas and set aside. Cut the peeled courgette into rough chunks and add to a blender or food processor with the chickpeas, lemon juice, garlic, tahini, olive oil, cumin and the drained liquid (or same amount of water).
Blend until the mixture is thoroughly mixed and smooth. If you want a chunkier hummus, use a fork to mash the chickpeas instead of using a blender.
When you’ve got the consistency you desire, spoon the hummus into a bowl and drizzle some olive oil on top, garnish with parsley (if you wish) and serve immediately with warm pitta bread. It will also keep in the fridge in an airtight container for a few days.
For a raw vegan twist, just remove the canned chickpeas and olive oil. The zucchini and tahini will make a nice hummus-like dip without having to cook anything!
Meredith Hicks is a freelance writer and blogger. Vist her website at meredithexpat.wordpress.com.
