Super simple red pepper hummus with roasted courgette sticks

Ingredients

For the Hummus:

160g chickpeas, drained

 160g roasted red peppers, drained & chopped (store-bought or homemade)

1 tbsp. tahini

 2 tbsp. olive oil

 1 lemon, zest & juice (divided)

 2 cloves garlic, finely chopped

 Salt and pepper to taste

For the Courgette Sticks:

200g courgettes, sliced into sticks

30g pine nuts, toasted

2 tbsp. olive oil

1 tsp. herbs de Provence

Salt and pepper to taste

Method

1. In a dry frying pan, toast the pine nuts until golden. Remove and set aside.

2. In a small bowl, combine 2 tbsp. olive oil, garlic, half the lemon juice and zest, herbs de Provence, salt, and pepper.

3. Toss the courgette sticks in the marinade and set aside.

4. In a food processor, combine chickpeas, roasted red peppers, tahini, 2 tbsp. olive oil, remaining lemon juice and zest. Blend until smooth. Season with salt and pepper to taste.

5. Heat a frying pan over medium heat. Sauté the marinated courgette sticks for 6 minutes until tender.

6. Top the hummus with sautéed courgette sticks and sprinkle with toasted pine nuts. Enjoy!