Courgettes contain 96% water, so roasting them at 425°F for 45 minutes concentrates flavor into creamy hummus base.
Courgette Hummus
Dive into this refreshing courgette hummus, a silky-smooth delight that’s a must-have for your summer snacking! Blended with zesty lemon and a hint of garlic, this vibrant dip is not only delicious but also a breeze to whip up. Perfect for pairing with pita chips or fresh veggies, it’s the ultimate way to enjoy seasonal produce!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cloves garlic, grated
- 1 juicy lemon
🥛Dairy & Eggs(1)
- Crumbled feta, to serveoptional
🫙Pantry Staples(2)
- Around 4 tbsp good olive oil, with more to ‘dress’ the dish (60 ml)
- 1 heaped tbsp tahini (15 ml)
🧂Spices & Seasonings(3)
- Roughly chopped coriander, to serveoptional
- Salt and pepper, to taste
- Sumac, to serveoptional
📦Other(3)
- Chilli flakes, to serveoptional
- Toasted sesame seeds, to serveoptional
- 3 large courgettes
👨🍳 Instructions
- 1
Have a large pan of well salted water on the boil. Add the courgettes exactly as they are. Boil for around 15 minutes, until easily pierceable with a skewer. Remove from the heat and place courgettes in a colander to drain over a bowl.
- 2
Press the courgettes with a very heavy weight set over the colander and bowl for at least 30 mins.
- 3
Remove the weight and put the cooled, pressed courgettes on a chopping board and remove the stems and any woody end bits.
- 4
Finely chop the courgettes then put the lot in a mixing bowl with the raw garlic, lemon juice, olive oil and tahini, beat vigorously to combine, check the seasoning, adding more salt and plenty of black pepper and more olive oil if you think it needs it.
- 5
Put the ‘hummus’ in a bowl and dress with the remaining ingredients to serve with toast, flatbreads, pita, crackers and so on.
💡 Pro Tips
- ✓Salt your boiling water to 2-3% salinity (like seawater) because courgettes are 95% water and need aggressive seasoning to prevent the final hummus from tasting bland and watery.technique2-3% salinity
- ✓Press courgettes under 5-10 pounds of weight for minimum 30 minutes to extract excess moisture - unpressed courgettes will make your hummus watery and prevent proper emulsification with tahini.timing30 minutes minimum
- ✓Boil courgettes whole for exactly 15 minutes until fork-tender but not mushy - overcooking breaks down cell walls completely, creating a watery puree instead of the desired creamy texture.timing15 minutes
- ✓Use a 3:1 ratio of tahini to lemon juice and add tahini gradually while beating to create proper emulsification - courgettes lack the natural starches that help bind traditional chickpea hummus.technique3:1 ratio
- ✓Add raw garlic after courgettes have cooled completely because hot vegetables will cook the garlic, creating bitter compounds instead of the sharp, fresh bite needed to cut through the mild courgette flavor.ingredient
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Courgettes contain 96% water, so roasting them at 425°F for 45 minutes concentrates flavor into creamy hummus base.
Courgette Hummus
Dive into this refreshing courgette hummus, a silky-smooth delight that’s a must-have for your summer snacking! Blended with zesty lemon and a hint of garlic, this vibrant dip is not only delicious but also a breeze to whip up. Perfect for pairing with pita chips or fresh veggies, it’s the ultimate way to enjoy seasonal produce!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cloves garlic, grated
- 1 juicy lemon
🥛Dairy & Eggs(1)
- Crumbled feta, to serveoptional
🫙Pantry Staples(2)
- Around 4 tbsp good olive oil, with more to ‘dress’ the dish (60 ml)
- 1 heaped tbsp tahini (15 ml)
🧂Spices & Seasonings(3)
- Roughly chopped coriander, to serveoptional
- Salt and pepper, to taste
- Sumac, to serveoptional
📦Other(3)
- Chilli flakes, to serveoptional
- Toasted sesame seeds, to serveoptional
- 3 large courgettes
👨🍳 Instructions
- 1
Have a large pan of well salted water on the boil. Add the courgettes exactly as they are. Boil for around 15 minutes, until easily pierceable with a skewer. Remove from the heat and place courgettes in a colander to drain over a bowl.
- 2
Press the courgettes with a very heavy weight set over the colander and bowl for at least 30 mins.
- 3
Remove the weight and put the cooled, pressed courgettes on a chopping board and remove the stems and any woody end bits.
- 4
Finely chop the courgettes then put the lot in a mixing bowl with the raw garlic, lemon juice, olive oil and tahini, beat vigorously to combine, check the seasoning, adding more salt and plenty of black pepper and more olive oil if you think it needs it.
- 5
Put the ‘hummus’ in a bowl and dress with the remaining ingredients to serve with toast, flatbreads, pita, crackers and so on.
💡 Pro Tips
- ✓Salt your boiling water to 2-3% salinity (like seawater) because courgettes are 95% water and need aggressive seasoning to prevent the final hummus from tasting bland and watery.technique2-3% salinity
- ✓Press courgettes under 5-10 pounds of weight for minimum 30 minutes to extract excess moisture - unpressed courgettes will make your hummus watery and prevent proper emulsification with tahini.timing30 minutes minimum
- ✓Boil courgettes whole for exactly 15 minutes until fork-tender but not mushy - overcooking breaks down cell walls completely, creating a watery puree instead of the desired creamy texture.timing15 minutes
- ✓Use a 3:1 ratio of tahini to lemon juice and add tahini gradually while beating to create proper emulsification - courgettes lack the natural starches that help bind traditional chickpea hummus.technique3:1 ratio
- ✓Add raw garlic after courgettes have cooled completely because hot vegetables will cook the garlic, creating bitter compounds instead of the sharp, fresh bite needed to cut through the mild courgette flavor.ingredient