Griddled Courgettes with Hummus
Serves 415 mins prep30 mins cook
A fresh and seasonal dish featuring juicy courgette rounds tossed with mint and basil, served on a roasted red pepper hummus. Perfect for summer.
0 servings
What you need
Instructions
1: Chop courgettes into 2cm rounds. 2: Warm up a griddle/frying pan until hot and add olive oil. 3: Fry the courgettes on either side for about 5 minutes until golden and caramelised. 4: Finely chop mint and basil, then toss with courgettes, lemon zest, lemon juice, and more olive oil. 5: Roast the red peppers until charred (20-30 minutes at 200°C fan) or use pre-roasted ones. 6: In a blender, combine chickpeas with 2 tbsp of liquid, roasted peppers, tahini, garlic, and paprika. Blend until smooth. 7: Season to taste with salt and add ice for creaminess. 8: Toast slices of bread, smush hummus on the plate, place courgettes on top, and garnish with fresh chilli and juices to serve.View original recipe