1 tin of berlotti beans
1 small courgette, sliced
1 small onion, chopped
2 tablespoons of tahini
Juice of 1/2 a lemon
3 cloves of garlic, chopped
1/4 TSP of cumin
Pinch of cayenne pepper
Good pinch of pink Himalayan or Celtic sea salt
1 TBSP of organic, raw, virgin coconut oil
Cold pressed olive oil
Melt the coconut oil in a frying pan and cook the onions and courgette. Once the onions are translucent, add in 2 of the cloves of chopped garlic (leaving one of the cloves raws gives the hummus a stronger flavour)
In the meantime, add all of the other ingredients, except for the cayenne pepper, into a blender.
Once the courgettes are soft, add the onion, garlic, courgette mix into the blender and blend until the mixture is creamy.
Serve with a small swig of olive oil and a sprinkle of cayenne pepper.