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.
