Courgette Hummus

Cooking time: 25 minutes

Serving size: Serves 6-8

Oven temperature: 180°C (fan)

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INGREDIENTS

• 2 Courgettes (approx 450g)

• 1 garlic clove (crushed)

• ½ tsp cumin

• 2 Tbsp tahini

• Squeeze of lemon (approx 1 ½ tsp juice)

• ¼ tsp salt

• Pepper to taste

METHOD

1.) Slice the ends off of the courgettes and then cut them in half, lengthways. With the cut-side facing down, slice the courgette into semi-circles (approx 5mm thick) and place them on a baking tray with a drizzle of oil, salt and pepper. Roast the courgettes for 15-20 minutes at 180° (fan) or until the edges start to turn golden brown. Note: the courgettes should not be crispy, they should just be cooked.

2.) Once you have removed the courgette from the oven and allowed it to cool, add the remaining ingredients to a food processor or blender (a NutriBullet is perfect) and blend until smooth and well incorporated. I cut the lemon in half and squeeze about half the juice out but you can alter this depending on how much zing you like!

3.) Serve with bread, crudités, crackers or anything you fancy and enjoy.