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Pan-fried courgettes are perfect for
dipping into home-made hummus, served with pitta bread and olives.
Ingredient
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small courgettes - 500g
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can chick peas - 250g
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ground cumin - 1 tsp
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garlic - 2 cloves, crushed
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olive oil - 5 tbsp
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lemon juice - 6 tbsp
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tahini (sesame seed paste) - 4 tsp
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ground black pepper and salt
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pitta bread - to serve
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black olives and paprika - to garnish
Method
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First, drain the chick pea,
reserving the liquid from the can. Pour the chick pea into
blender, process until smooth paste, adding small amount of the
reserved liquid if necessary.
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Mix the lemon juice, tahini and
garlic together, add to the blender and process until smooth,
adding 3 tbsp of olive oil through the feeder tube or lid.
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Then, add the cumin and season
with pepper and salt. Mix well. Scrape the hummus into a bowl,
cover and chill until required.
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Remove the ends from the
courgettes, slice it lengthways into even-size pieces.
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Heat the remaining oil in a frying
pan, season the courgettes with pepper and salt, then fry them
for 3 minutes on each side until tender.
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Divide the courgettes among four
individual plates, spoon a portion of hummus on to each plate
and sprinkle with paprika.
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Add three slices of pitta bread
and serve with black olives. Serves 5.
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