Courgette hummus

Recipe by Joe Jones,easy Prep: 10 mins,Cooking: None,Serves: 8

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
  • Knife
  • Stick blender or food processor
  • Vegetable peeler



  1. Place all the ingredients into a blender or food processor and blitz until smooth.
  2. 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.


  • Energy

    979kj 234kcal 11.7%
  • Fat

    23.6g 34%
  • Saturates

    3.4g 17%
  • Sugars

    0.8g 1%
  • Salt

    0.6g 10%

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.

Latest recipes