Roasted Garlic And Courgette Hummus
We love vegetarian food at The Pantry 8020. We are surrounded by amazing local vegetables here in Nottinghamshire and Lincolnshire, and we intend to jazz them up as much we can!
This is lovely to have in the fridge and goes well with Superseed Quinoa Crackers, but also good in a hospitality emergency!
Us spirilising wannabes tend to have a lot of courgettes wallowing in the bottom of the fridge, bought because we had all good intentions to spiralise ourselves some courgetti spaghetti this week and didnt.
Here's how you give those poor, unused, unloved courgettes a starring role at the table!
You will need:
4 -5 cloves garlic
1 tbs extra virgin olive oil
Juice 1/2 lemon
2 tbs tahini paste
Pinch of salt to taste
Slice the courgette and smother, using your hands, with the oil. Roast the courgette and garlic at 170 for 45 mins until golden. Burnt bits work well!
Allow to cool for 10 mins, and then either in a food processor or using a hand blender add all the other ingredients and pulse together. I like the mixture rather rustic and not overly blended. It can diminish the quantity too if over blitzed.
Chill in the fridge and then serve with a coriander garnish and a wedge of lemon.
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