Griddled Courgettes with Red Pepper Hummus
Ingredients
- 2 courgettes
- 1 lemon (juice and zest)
- Small handful of fresh mint and basil
- 400g chickpeas
- 2 roasted red peppers
- 3 tbsp tahini
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 garlic clove
- 1 red chilli
- Salt
- Pepper
- Olive oil
Preparation
Chop the courgettes into 2cm rounds. Warm up a griddle or frying pan until hot, then add some olive oil. Fry the courgettes on both sides for about 5 minutes until golden and caramelised.
Pick the mint and basil leaves, finely chop them, then toss with the courgettes along with a grating of lemon zest, a squeeze of lemon juice, and a little more olive oil.
To make the hummus, roast the red peppers until charred, which takes 20-30 minutes at 200°C fan, or use pre-roasted peppers.
In a blender, add the chickpeas with 2 tablespoons of their liquid, the roasted red peppers, tahini, garlic, and smoked paprika. Blend until smooth.
Season the hummus to taste with salt and add one or two ice cubes for extra creaminess.
To serve, toast some slices of bread. Spread the hummus on a plate, top with the courgettes, and garnish with fresh chilli if desired, along with any leftover juices.
