1 Wash the courgettes and cut into slices. Fry them in 3 tbsp of olive oil, with the
crushed garlic and chilli powder. Cover and cook gently for approximately 25
min., stirring regularly.
2 Pour into the Micro bowl, season according to taste, add the lemon juice, 2
tbsp of olive oil and the mint leaves. Pulse 4/5 times and allow to cool.
Tip: Spread on toasted slices of wholemeal bread.
1 Heat the chickpeas for 5 min. in boiling salted water.
2 Drain the chickpeas and put them in the bowl. Pulse 4/5 times.
3 Add the oils, garlic, lemon juice and salt. Blend for 10 seconds.
4 Chill in the refrigerator for 30 min.
Tip: You can scatter this hummus with fresh parsley or coriander. Spread hummus
onto pitta bread (used in Greek and Lebanese cuisine) and top with tomato,
cucumber, spring onion and chopped olives.
COURGETTE PURÉE
HUMMUS
3 small courgettes
1 garlic clove
1 pinch chilli powder
5 tbsp olive oil
juice of ½ lemon
2 sprigs mint
salt and freshly-ground
black pepper
250g tinned chickpeas
2 garlic cloves
2 tbsp olive oil
4 tbsp sesame oil
1 lemon, juiced
salt
PREPARATION : 5 min 1 BOWL ACCESSORY:
COOKING: 25 min
PREPARATION : 10 min 1 BOWL ACCESSORY:
COOKING: 5 min
37
TANTALISING APPETISERS
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