Roasted Courgette Hummus

Although chickpeas aren’t true carbs, they are quite high in starch which puts them on Orange B

1 Serving

500 g courgettes (cut into chunks)
1 splash coconut oil (or butter for roasting)
½ tsp salt (depending on taste)
1 lemon juiced
¼ cup tahini
1 clove garlic (whole)
4 tbsp olive oil
1 dash black pepper (for coating)
½ tsp tsp ground cumin


Preheat the oven to about 180°C.

Toss the veg in a light coating of oil, salt and pepper and roast in the oven until golden brown and soft (about 30 to 40 minutes).

Place the roasted courgettes in a food processor along with the remaining ingredients and purée until smooth.

Leave to infuse for an hour and serve with anything you like.


Cook’s Tip
We’ve found that a dip of some sort is always needed for a quick bite. This is the Greenest dip you’re going to get, and it is probably the tastiest you’ll get too. Using this basic hummus recipe, you can actually swap the chickpeas for quite a few other veggies like pumpkin, butternut squash, aubergine or even sun dried tomatoes and get a similar, if not better, result.