This hummus is simple to make, really tasty and keeps in the fridge for 4 days in an airtight container.
I love the raw garlic benefits. All those anti bacterial and anti viral compounds in a tasty dip.
Chop raw carrots, cucumber, celery and fennel to accompany your hummus. Another great idea is to take a wholemeal tortilla and bake in the oven until crispy with a sprinkling of paprika and truffle oil.
Adding a slice of papaya gives the hummus a natural sweet flavour that compliments the courgette and tahini perfectly.
1 large courgette chopped
60g sunflower seeds
100g sun dried tomatoes
2 tbsp extra virgin olive oil
3 tbsp lemon juice
3 tbsp water
1 heaped tsp ground cumin seeds
1 clove garlic
Large slice of papaya (optional)
Place everything in a blender and whizz until smooth.
Serve as a main dipping bowl surrounded by fresh and crispy vegetables.