Charred Courgette with Beet Hummus
- ⏱ 30 minutes
- Easy
- Serves 2
- 👥 2-cook recipe
Charred courgette halves served over beetroot hummus with a sweet‑savory dressing and tahini drizzle.
Adapted from The Happy Pear - Plant Based Vegan and Lifestyle Courses.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Charred Courgette w...
0/0
COOK 1COOK 2
1Mise en Place
2Char the courgettes
3Plate and serve
+ 8 more steps in the app
Charred Courgette w...
0/0
COOK 2COOK 1
1Mise en Place
Cut 1 large courgette in half lengthwise and score...
Sprinkle over a pinch of salt and brush into the cuts
Mix together 1 tbsp maple syrup, 1 tbsp tamari, 1...
2Char the courgettes
Heat a large frying pan on high heat and add the...
Cook for 2-3 minutes
Flip them back open side up and carefully add 50ml of...
3Plate and serve
+ 8 more steps in the app
Ingredients
- 1 large courgette
- 1 tbsp maple syrup
- 1 tbsp tamari
- 1 tbsp sesame oil
- 1 pinch salt
- 1 tsp smoked paprika
- 1 tub beetroot hummus
- 2 tbsp tahini drizzle
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Cut 1 large courgette in half lengthwise and score each half in a criss-cross pattern so the heat can penetrate into the centre of the courgette
- COOK 1 Sprinkle over a pinch of salt and brush into the cuts
- COOK 1 Mix together 1 tbsp maple syrup, 1 tbsp tamari, 1 tbsp sesame oil, a pinch of salt, and 1 tsp smoked paprika, Using a pastry brush, brush the open side of the courgette halves with the dressing
2. Char the courgettes
- COOK 1 Heat a large frying pan on high heat and add the courgettes facing down
- COOK 1 Cook for 2-3 minutes
- COOK 1 Flip them back open side up and carefully add 50ml of water
- COOK 1 Put the lid on top of the pan to go from frying to steaming, Leave the courgettes to steam for 3-4 minutes
- COOK 1 Remove the lid and allow the water to evaporate, Brush the open side of the courgettes with more of the dressing and flip them over
- COOK 1 Cook on medium heat for another 2-3 minutes face side down
- COOK 1 Turn them, apply more of the dressing, and flip again to cook face side down for a further 2 minutes
- COOK 1 Cook until they are golden and look amazing
3. Prepare the plates
- COOK 1 Divide 1 tub of beetroot hummus between 2 plates
- COOK 1 Spread the hummus out to create an even layer
- COOK 1 Add a charred courgette on top of the beet hummus
4. Plate and serve
- BOTH Ensure 2 tbsp of tahini drizzle is runny and drizzle lightly over the courgettes
- BOTH Tuck in and enjoy!
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