Click here to to find out what changes we are making in light of Covid-19

Borlotti and Courgette Hummus






250g borlotti beans shelled and cooked weight

1 bay leaf

½ tsp sea salt

4 tbsp extra virgin olive oil

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 tablespoon of extra virgin olive oil in a frying pan and add the onions, garlic and a touch of seasoning and saute over a medium heat for around 8 minutes, until onions have started to caramelise.

2.    Add the courgettes and saute of on a medium heat for around. 5 minutes until they start to colour, remove from heat and set aside to cool.

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

4.    Serve in a bowl, drizzle over the remaining oil and dust with the remaining sumac.

5.    Enjoy!