This hummus is simple to make, really tasty and keeps in the fridge for 4 days in an airtight container. 

I love the raw garlic benefits. All those anti bacterial and anti viral compounds in a tasty dip. 

Chop raw carrots, cucumber, celery and fennel to accompany your hummus. Another great idea is to take a wholemeal tortilla and bake in the oven until crispy with a sprinkling of paprika and truffle oil. 

Adding a slice of papaya gives the hummus a natural sweet flavour that compliments the courgette and tahini perfectly. 

Ingredients: 

1 large courgette chopped

60g sunflower seeds

100g sun dried tomatoes

90g tahini

2 tbsp extra virgin olive oil

3 tbsp lemon juice

3 tbsp water

1 heaped tsp ground cumin seeds

1 clove garlic

Large slice of papaya (optional)

 Method:

Place everything in a blender and whizz until smooth. 

Serve as a main dipping bowl surrounded by fresh and crispy vegetables.