Squashed Courgettes
I have posted this recipe before, and it always gets a good - if a little surprised - reaction. By boiling the courgettes whole to cook, you are creating this super smooth and creamy ingredient to beat into a hummus, for want of a better word. You will be amazed at how well this works. Be sure to press the cooked courgettes for at least 30 minutes to extract any liquids. You then end up with some super soft courgettes to beat so much flavour in. I’ve gone for classic hummus flavours here, raw garlic, lemon juice, tahini and olive oil, then ‘dressed’ my ‘hummus’ with crumbled feta. roughly chopped coriander, sesame seeds, ground sumac and chilli flakes, as ever, good olive oil is the making of this dish.
I’ve made this so many times of the years, and the very first time was for my 1st cookbook The 5 O’ Clock Apron (published 2013), my kids all love it. even the courgette dodging Dorothy (aged 12 years)
You can ‘dress’ the courgettes with all number of ingredients, walnuts are good, or switch out the feta and serve with mozzarella and fresh basil for more Italian vibes on bruschetta. You get the picture!
This method works wonders for any larger, flabbier, dare I say it, boring supermarket courgettes, instantly becoming a smooth and creamy canvas for masses of flavour.
Squash Your Courgettes, and let me know how you get on.
INGREDIENTS
3 large courgettes
1 heaped tbsp tahini
1 juicy lemon
2 cloves garlic, grated
Salt and pepper, to taste
Around 4 tbsp good olive oil, with more to ‘dress’ the dish
Crumbled feta, to serve
Roughly chopped coriander, to serve
Toasted sesame seeds, to serve
Sumac, to serve
Chilli flakes, to serve
METHOD
Have a large pan of well salted water on the boil. Add the courgettes exactly as they are. Boil for around 15 minutes, until easily pierceable with a skewer. Remove from the heat and place courgettes in a colander to drain over a bowl. See instagram reel!
Press the courgettes with a very heavy weight set over the colander and bowl for at least 30 mins.
Remove the weight and put the cooled, pressed courgettes on a chopping board and remove the stems and any woody end bits.
Finely chop the courgettes then put the lot in a mixing bowl with the raw garlic, lemon juice, olive oil and tahini, beat vigorously to combine, check the seasoning, adding more salt and plenty of black pepper and more olive oil if you think it needs it.
Put the hummus in a bowl and dress with the remaining ingredients to serve with toast, flatbreads, pita, crackers and so on.