Courgette hummus

Courgette hummus

Total: 1 hr 25 min. | Active: 10 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 304 kcal
, Fat: 23 g
, Carbohydrate: 11 g
, Protein: 10 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Courgettes

800 g courgettes, cut into pieces approx. 3 cm wide
1 ½ tbsp olive oil
¾ tsp salt

Hummus

2 tbsp tahini (sesame paste)
1 garlic clove, coarsely chopped
1 organic lemon, grated zest and 3 tbsp of juice
1 tsp cinnamon
½ tsp nutmeg

Courgette salad

100 g courgettes, cut lengthwise into slices approx. 2 mm thick
100 g yellow courgettes, cut lengthwise into slices approx. 2 mm thick
1 ½ tbsp olive oil
1 ½ tbsp lemon juice
½ tsp salt
a little pepper

To serve

50 g almonds, roasted, coarsely chopped
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How it's done

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Courgettes

Spread the courgettes on a baking tray lined with baking paper, drizzle with oil, season with salt.

To bake

Approx. 15 mins. in the upper half of an oven preheated to 240 °C. Remove, allow to cool slightly.

Hummus

Place the tahini in a measuring cup along with the courgette and all the other ingredients up to and including the nutmeg, puree, chill for at least 1 hr.

Courgette salad

In a bowl, mix the courgettes with all the other ingredients up to and including the pepper, leave to absorb for approx. 5 mins.

To serve

Plate up the hummus, top with the salad, sprinkle with the almonds.

Good to know
Serve with: Flatbread

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