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Courgette Hummus
This deliciously creamy courgette alternative makes an interesting change from your average chickpea dip. The roasted flavour of the courgette combined with the tang of lemon and earthy tahini is so moreish, you won't want to put it down.
Ingredients
Ingredients
- courgette, sliced into quarters lengthwise
- olive oil
- salt + pepper
- tahini
- garlic clove, peeled
- chilli flakes, plus extra for decoration
- lemon, juice only
- fresh herbs, we use parsley + coriander
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Add the courgette to a large baking tray, drizzle with olive oil and season with a pinch of salt and pepper.
- 3
Roast in the oven for 25-30 minutes or until slightly golden and soft.
- 4
Add the roasted courgette to a food processor along with the tahini, garlic, chilli flakes, lemon juice, herbs, a pinch of salt and pepper and a generous drizzle of olive oil.
- 5
Blend until smooth, then season to taste with extra salt and pepper if needed.
- 6
To finish, top with a drizzle of olive oil and chilli flakes.
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crafted by Roxy + Ben
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