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
Stick blender or food processor
Place all the ingredients into a blender or food processor and blitz until smooth.
As a dip with sticks of carrot, celery, peppers or cucumber.
Spread onto oatcakes.
Drizzled on to warm falafel salad with wholemeal pitta bread.
Nutrition per serving portion (serves 8)
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
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.