FR – The editorial team is getting into the summer spirit with this recipe for a fresh, light and completely reimagined summer hummus!
Chickpea, cucumber and courgette hummus
Ingredients
A tin of chickpeas, half a cucumber, half a courgette (raw), salt and pepper to taste, a tablespoon of tahini, a teaspoon of colombo spice mix, olive oil (to taste), a dash of rapeseed or sunflower oil, a dash of cider vinegar.
Preparation
Rinse the chickpeas under running water. Do the same with the cucumber and raw courgette, if you wish to keep the skin on. Remove the seeds.
Place all the ingredients in a food processor and blend until you have a creamy hummus.
Spoon small amounts of hummus into individual ramekins or into a small salad bowl for a more convivial presentation.
Drizzle a little olive oil over the top.
Enjoy with some vegetable or bread dips!