Creamy Courgette Hummus

1.Have a large pan of well salted water on the boil. Add the courgettes exactly as they are. Boil for around 15 minutes, until easily pierceable with a skewer. Remove from the heat and place courgettes in a colander to drain over a bowl.

2.Press the courgettes with a very heavy weight set over the colander and bowl for at least 30 mins.

3.Remove the weight and put the cooled, pressed courgettes on a chopping board and remove the stems and any woody end bits.

4.Finely chop the courgettes then put the lot in a mixing bowl with the raw garlic, lemon juice, olive oil and tahini, beat vigorously to combine, check the seasoning, adding more salt and plenty of black pepper and more olive oil if you think it needs it.

5.Put the 'hummus' in a bowl and dress with the remaining ingredients to serve with toast, flatbreads, pita, crackers and so on.