A Middle Eastern mezze dish, hummus is very popular and widely known and liked, in Turkey. It is prepared and served as an appetizer by many people for celebratory meals. At the same time, hummus is also a very popular and nutritious vegeterian dish. The main ingredient of hummus is chickpeas. But have you ever tasted one made of courgettes? If the answer is no, you must try this recipe. Such a light and tasteful dish is hard to imagine. Known as houmous or hummus, this dish is also a dip for potato/corn chips in Europe and USA. The name in Arabic means chickpeas. I think this dish will bring you many accolades. Your guests will not believe it?s made with courgettes.
- 3 tablespoons of olive oil
- 3 cloves of garlic
- 2 courgettes, diced, not peeled
- 150 gr boiled pinto beans
- Juice of 1-2 lemons (as desired)
- 1 glass of tahini (Turkish tea glass)
- 1 heaped tablespoon of cumin
- 1 teaspoon of red pepper
- 1/2 teaspoon of salt
- 2 tablespoons of olive oil
Heat 3 tablespoons of olive oil in a pan. Add the coarsely chopped garlic. Stir in the courgettes (diced but not peeled) and cook, stirring constantly, until totally soft and all the juices are gone (the courgettes may release some water). Cook the pinto beans in a pressure cooker, drain.
Puree the well cooked beans, courgettes, lemon juice, tahini, cumin and red pepper with salt and olive oil (2 tablespoons) in a blender until smooth. (Add water to make the hummus thinner, and oil to make it thicker. ) Serve topped with caramelized onions and red pepper.
Thinly slice 1 big onion. Sautee in a pan with 2 tablespoons of butter. Add 1 tablespoon of brown sugar and 1 tablespoon soy sauce. Cook until caramelized. Serve cool.