Roasted Courgettes Hummus

A creamy version of chickpea hummus made with a base of roasted courgettes.

Ingredients

3 medium size courgettes

4 garlic cloves

1/2 tsp salt

1/2 tsp pepper

1 tablespoon extra virgin olive oil

2 tablespoons tahini

2 1/2 teaspoons fresh lemon juice

salt and pepper to taste

a pinch of smoked paprika optional

 

Instructions

Set the oven to 175 degrees Celsius.

Cut the courgettes lengthwise into slices 2-3cm in thickness and lay them out on a large baking sheet. Add 3 of the peeled garlic cloves on the baking sheet.

Sprinkle the courgettes slices with salt, pepper and 1 tablespoon of olive oil and put in the oven for 20 minutes until the courgettes are well cooked. Flip them over after 10 minutes or so to ensure they are well cooked on both sides and don't worry too much if the edges begin to darken, it will add more flavour to the hummus

Once the courgettes are cooked, transfer along with the garlic cloves into a blender. Add the tahini, lemon juice and raw garlic clove to the mixture and blend until smooth. You may need to add more olive oil depending on the consistency of the hummus.

Transfer to a bowl and leave in the fridge to cool and set (although this also tastes good warm).

Sprinkle with a pinch of smoked paprika / dukkah / zaatar before serving