Cashew nuts are a great alternative to using chickpeas in this hummus recipe. It will keep in the fridge for up to 3 days and freezes for up to 3 months.
3 medium courgettes, peeled and chopped
100g plain cashew nuts
8 tbsp tahini
8 tbsp olive oil
2 lemons, juiced (use juice of 1 lemon then add more to taste)
2 tsp ground cumin
Sea or rock salt to taste
Place all the ingredients, except for the garnishes, in a blender or food processor and blend until the required texture.
Garnish with paprika, extra virgin olive oil and fresh parsley (optional).
Serve with slices of red pepper and carrots. Sunshine on a plate!