This hummus is just the ticket for a quick dip if you have guests. It’s speedy and effortless to prepare, especially if you use pre-bought tahini, and will keep in the fridge for about 3 days. It’s also lovely on flax seed crackers or as a spread on toasted sourdough topped with salad if you want to mix things up a bit.

Whether they are cooked or raw and sprouted, I find chickpeas really hard to digest so I’m very happy to have this chickpea free version of hummus in my culinary canon and I hope you will add it to yours.  I find grapeseed oil to be more neutral in flavour but if you want to pack a flavoursome punch into your hummus, you could use olive oil or a herb or chilli infused olive oil instead of grapeseed oil.

The joy of this is that it can be used as a base for any type of hummus that takes your fancy. Here are some additional favourite flavourings that I love to add to make it less beige:

• ½ cup soaked and drained sun dried tomatoes, a pinch of ground cumin and extra smoked paprika

• Extra crushed garlic and a handful of finely chopped parsley

• 1 ½ teaspoons lemon zest and a handful of chopped fresh coriander (cilantro) stirred in

• 1 teaspoons harissa paste and a scattering of finely chopped mint leaves

No Chickpea Hummus

INGREDIENTS

130g (1 cup) sesame seeds and 2 tbsp grapeseed oil OR ¾ cup pre-made tahini

1 courgette, peeled

105 ml (7 tablespoons) lemon juice

1 small clove garlic

½ teaspoon salt

2 teaspoons agave

½ teaspoons paprika

Smoked paprika to serve

METHOD

In a high speed blender or food processor, blend the sesame seeds with the grape seed oil until it forms a paste or just pop the ready-made tahini in the blender.

Add the remaining ingredients and blend until smooth. Adjust the salt and other seasonings to taste.

If you are making the basic hummus recipe, sprinkle with smoked paprika and a little olive oil to serve.

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