Late summer courgette hummus recipe
This is a lovely light and fresh courgette hummus, ready in under 10 minutes. It’s perfect if you’ve a glut of courgettes in the garden vegetable bed during late summer and early autumn that you need to use up. You’ll need a food processor to get it really smooth.
Courgettes contain a surprising amount of water that you’ll need to strain away before you mix all the ingredients together. This particularly true if they’re fresh from the garden or farmer’s market. It’s important to strain them before you mix the courgette together with all the other ingredients otherwise you’ll end up with a delicious but very runny hummus! Don’t let this worry you. Even once your hummus has been blended, you can still drain off any remaining watery liquid should you need to by letting it rest in a very fine sieve for a few minutes.
Subscribe for more inspiration from Liz Earle Wellbeing!
Love this courgette hummus recipe? You’ll find even more delights in our gorgeous print magazine. Built on over 30 years of Liz Earle’s personal, award-winning advice, experience and research, our much-loved bi-monthly magazine brings you the best ways to look good and feel great. You’ll find each issue packed with tried-and-trusted recipes, inspirational ideas and simple ways to bring out the very best in you. Wellbeing wisdom you can trust is at the heart of all we do.
Discover more delicious recipes
- Approx 600g courgettes – either 2 large or 3 small to medium-sized
- 2 tbsp sesame seeds, plus extra to serve
- 2 tbsp tahini
- Juice and zest of half a lemon
- Half clove of raw garlic, peeled
- 1 tsp ground cumin, plus extra to serve
- Half tsp of salt
- Drizzle of extra virgin olive oil (optional)
- Chop off the ends of the courgettes, and then cut into large chunks. Place the chunks into a food processor and blitz for just a few seconds until the courgettes are very finely chopped but not completely liquidised.
- Empty out the chopped courgette into a fine sieve and push down firmly with a bowl, small plate or wooden spoon to get rid of as much water as you can. Keep pressing and straining until only a tiny amount of liquid is seeping through the sieve.
- Return the courgette to the food processor along with the sesame, tahini, lemon, garlic, cumin and salt, and blend until completely smooth. Check for seasoning and add a little more salt if needed.
- Scoop out into a bowl and serve with a drizzle of olive oil, and an extra sprinkle of sesame seeds and cumin on the top.
If your hummus feels too thick, loosen with a little more lemon juice and olive oil