Courgette & Baobab Hummus

This is one of my favourite recipes using courgette in place of chickpeas for a lighter hummus-style dip.  The baobab gives a lovely brightness to the flavour and the lecithin helps break down the fats and enhances the creaminess.  


  • 100g sesame seeds

  • 300g courgette (peeled)

  • 20g raw tahini

  • 20ml lemon juice

  • 50ml olive oil

  • 1 tbsp / 15g baobab

  • 1 clove garlic

  • 1 tsp lecithin

  • ½ tsp cumin powder

  • ½ tsp paprika

  • ¼ tsp cayenne (or chili)

  • ½ tsp mineral salt


Soak sesame seeds for a couple of hours, rinse and place in blender (something like a vitamix or nutribullet)

Add the rest of the ingredients and blend together in a high powered blender until smooth and creamy.

Pour into a dish, drizzle with olive oil and sprinkle spices on top.

Serve with crackers of crudites.

Will last 3-4 days in fridge