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Borlotti Bean and Courgette Hummus






250g borlotti beans, shelled and cooked weight

1 bay leaf

1 Spanish onion, peeled and fine diced

1 garlic clove, peeled and crushed

250g courgettes, sliced

1 tbsp tahini

1 tsp ground sumac

Juice of ½ lemon

Sea salt and freshly ground black pepper to season


1. Warm 1 tbsp of olive oil in a frying pan, then add the onions, garlic and a pinch of salt and saute over a medium heat for around 8 mins or until the onions have started to caramelise.

2. Add the courgettes and saute for around 5 mins or until they start to colour, remove from heat and set aside to cool.

3. Place the borlotti beans, onion and courgette mix, tahini, ¾ of the sumac, lemon juice, salt and pepper in a blender and blend down to a puree, taste and adjust seasoning if needed.

4. Serve in a bowl and drizzle over around 3 tbsp of olive oil and dust with the remaining sumac.

5. Enjoy!