Nigel Slater’s fried courgettes with dill hummus

Crispy meets soft in a garlicky chickpea sauceThe recipe
Place 4 tbsp of cornflour on a plate. Beat two eggs in shallow dish and tip 100g of crisp coarse breadcrumbs on to a plate.Drain 400g of chickpeas and tip them into the bowl of a food processor. Add a peeled clove of garlic then process to a smooth, soft paste with 6 tbsp of olive oil. Stir in the juice of a small lemon, 1 tbsp of tahini and a handful of dill. Continue reading...