Grilled courgette with spicy mango hummus
Middle Eastern cuisine is becoming increasingly popular, and we can see why. Bowls full of labneh, hummus and plenty of flatbread. You don’t need anything else for a festive evening. This grilled courgette with spicy mango hummus is the perfect centerpiece for any table.
Maza’s spicy mango hummus is our new editorial favorite. The combination of sweet mango with silky-smooth hummus and just a touch of heat is irresistible, and the hummus has recently become available at supermarkets. It’s already delicious with some flatbread or on toast, but with this recipe we turn it into a complete lunch dish.
It could hardly be easier. Slice the courgette into thin strips and grill them well. Divide them over the hummus and garnish with toasted pine nuts and mint. Even a child could do it. Courgette has a fairly neutral flavor, which allows you to taste the spicy mango hummus especially well. Put a large platter on the table, along with a selection of mezze (small bites), or eat it as a complete dish. However you eat it: just make sure you have enough flatbread.
Five new flavors
Oh, and did you know that five other flavors have been added alongside the Spicy mango hummus? Hummus ginger, hummus fleur de sel, Nuka Noenoes, black bean tahini and hummus tomato basil less salt. So there are plenty of ways to vary things! On Maza’s website you’ll find all kinds of delicious recipes, and via Facebook you’ll automatically receive all that deliciousness in your timeline.
Method
- Lightly brush the courgette with olive oil and season with pepper and salt. Heat a grill pan over high heat and grill the courgette until tender and beautifully marked, about 2 minutes per side. Cook in batches so the courgette always fits in a single layer in the pan.
- Toast the pine nuts in a dry frying pan until golden brown. Remove them from the pan immediately afterward so they don’t burn.
- Spread the hummus over a large platter. Arrange the grilled courgette on top of the hummus and sprinkle the pine nuts and mint over it. Serve with the flatbread.
