Recipes

Ingredients

• 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

Utensils

• Chopping board
• Knife
• Stick blender or food processor
• Vegetable peeler

Step 1

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

Step 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.

Each portion provides on average

Energy 979kj 234kcal 11.7%

Fat 23.6g 34%

Saturates 3.4g 17%

Carbohydrates 1.16g 1%

Sugars 0.8g 1%

Salt 0.6g 10%

Protein 4.27g Low

Fibre 0.01g Low

Food Value

Calcium

Phosphorus

Potassium

Sodium

Chloride

Magnesium

Iron

Zinc

Copper

Manganese

Iodine

Selenium

Vitamin a

Vitamin c

Vitamin e

Thiamine

Riboflavin

Niacin

Pantothenic acid

Biotin

B6

Folate

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.

Send to Google Home