Recipe:
Ingredients:
7-ounce can chickpeas
1 garlic clove, coarsely crushed
6 tablespoons lemon juice
4 tablespoons tahini
5 tablespoons olive oil, plus extra to serve
1 teaspoon ground cumin
1 pound small zucchini
salt and freshly ground black pepper
paprika to garnish
pita bread and black olives, to serve
Drain the chickpeas, reserving the liquid from the can, and put them in a blender or food processor. Blend to a smooth paste, adding a small amount of the reserved liquid, if necessary.
Mix the garlic, lemon juice and tahini together and add to the blender or food processor. Process until smooth. With the machine running, gradually add 3 tablespoons of the olive oil through the feeder tube or lid and allow to mix in.
Add the cumin. Season with salt and pepper. Process to mix. Scrape the hummus into a bowl. Cover and chill until required.
Remove the ends from the zucchini. Slice the zucchini lengthwise into even-size pieces.
Heat the remaining oil in a large frying pan. Season the zucchini with salt and pepper and cook them for 2-3 minutes on each side, until the texture is just tender.
Divide the zucchini among four individual plates. Spoon a portion of hummus onto each plate and sprinkle with paprika. Add two or three pieces of sliced pita bread and serve with olives.
