Cook Time 30 minutes

Servings 4

Ingredients

100ml extra virgin olive oil 

1 can of chickpeas, drained and rinsed

1 zucchini, cut into 6 even rounds

¼ cup of tahini 

½ tsp baharat (optional)

½ clove garlic, minced

½ lemon zest and juice

A small handful of mixed herbs (parsley, basil and/or mint), plus extra to garnish 

Warm pita bread, to serve 

Salt and pepper

Roasted and salted nut mix or savoury toasted muesli, to garnish

Method

Preheat the oven to 180°C. Oil and season the zucchini and roast for 15 minutes or until softened.

Place remaining olive oil, zucchini, chickpeas, tahini, baharat, garlic, lemon zest and juice, herbs and salt and pepper in a blender and blend until combined. If too thick, add a splash of iced water. Check seasoning again.

Spread into a medium shallow platter and garnish with nuts and extra herbs. Serve with pita.