A delicious hummus recipe, using courgette as a surprising alternative to the traditional chickpeas.
With courgette starring as the main ingredient, it provides a good source of fibre, potassium and vitamins C and B6.
- 1 large courgette (250g-300g) peeled and chopped
- 3 garlic cloves, peeled
- 1 teaspoon of ground cumin
- 150ml of tahini
- Juice of 4 lemons
- 100ml extra virgin olive oil
- 1 teaspoon of sea salt flakes
- Chopping board
- Stick blender or food processor
- Vegetable peeler
- Place all the ingredients into a blender or food processor and blitz until smooth.
- Serving suggestions: As a dip with sticks of carrot, celery, peppers or cucumber. Spread onto oatcakes. Drizzled on to warm falafel salad with wholemeal pitta bread.
Energy979kj 234kcal 11.7%
Hummus, but not as you may know it
Replacing the usual main ingredient of chickpeas in this hummus recipe not only makes for a different and refreshing dip. Chickpeas can be a little difficult to digest for some people, so using courgettes instead can be a welcome change.
A good source of important vitamins and minerals
Courgettes are a great source of potassium which is needed to help regulate our blood pressure and also contain a good amount of vitamin c. The garlic in this recipe is also a very healthy ingredient containing a strong antioxidant allicin as well as good amounts of vitamin B6, which helps release energy from the protein foods we eat.