Courgette Hummus


  • 450 g courgettes – sliced 2-3 cm across
  • 4 garlic cloves – peeled
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons tahini
  • 2 1/2 teaspoons fresh lemon juice
  • a pinch of smoked paprika (optional)


Set the oven to 175C (350F). Lay the courgettes and three garlic cloves out on a large baking sheet. Sprinkle them with salt, pepper and 1 tbsp of olive oil and put in the oven for 20 minutes until 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 courgette is cooked, transfer along with the garlic cloves into a blender. Add the tahini, lemon juice, salt and pepper to taste and raw garlic clove (crushed) 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. Before serving you could sprinkle the top with a pinch of smoked paprika for an extra kick of flavour.

Adapted from