If there's one thing we've got through a mountain of this summer holidays it is hummus. My children's appetite for the stuff is insatiable. Bowls of hummus with a pile of cucumber or carrot sticks, or slathered in a pitta bread are great at any time of day. I set about making an alternative which was just as creamy and just as tasty to give us all a well-earned rest from the blitzed chickpeas.(serves 4 as a dip)
3 medium sized firm courgettes
60 g walnuts
½ cloves garlic
½ lemon
1 tbsp tahini
3 tbsp olive oil
1 tsp salt
10g flat leaf parsley
2 tbsp Greek yogurt
freshly ground black pepperGrate the courgettes, add the salt and leave to drain in a colander for 15 or so minutes then give them a good squeeze to extract as much moisture as possible.Heat a frying pan over a moderate heat and add 2 tbsp of the olive oil.Fry the courgettes gently for 10 or so minutes or until all the liquid has evaporated and the courgettes have softened.Add the courgettes to a mixing bowl and leave to cool.Bash the walnuts roughly in a pestle and mortar.When the courgettes are cool, add the juice of the lemon, finely chopped or mashed garlic,three-quarters of the walnuts, and the yogurt and tahini (if you want a completely smooth dip, put all the ingredients into a food processor and blend until smooth).Serve on a plate and garnish with the chopped parsley, remaining walnuts and tablespoon of oil.• Follow or get more recipes at