Bold Bean Co

Directions

1. step 1

   Toast the pine nuts in a dry pan over a medium heat for 2-3 minutes until golden brown. Set aside.

2. step 2

   Put all of the hummus ingredients into a food processor and blitz to your preferred consistency. I like very smooth hummus, which the ice facilitates. Season with salt, if needed, but note that the red miso is salty, as will be the courgette topping.

3. step 3

   To make the courgette topping, start by toasting the pine nuts in a dry frying pan over a low heat for 3-5 minutes, until lightly browned and nutty. Stir them occasionally and keep a watchful eye as it's very easy to over-toast and burn them. Remove the nuts to a small bowl.

4. step 4

   Slice the courgette into 5mm (¼in)-thick rounds and place them into a mixing bowl. Add the olive oil and mix to ensure all of the slices are coated in oil. Put the frying pan over a medium-high heat and fry the courgette slices for 2-3 minutes on each side until browned: cook in batches, being mindful not to overcrowd the pan. Drain on paper towels. When you've cooked all the courgette, use a piece of paper towel to wipe out any residual oil from the pan.

5. step 5

   Put the courgette back into the pan and reduce the heat to low. Mix the mirin, 1 tsp of miso and chilli flakes in a small bowl and then add to the pan. The mixture should reduce very quickly and glaze over the courgettes.

6. step 6

   To serve, spread the hummus in a shallow bowl or plate, add the courgettes in the middle, and top with the toasted pine nuts and sliced spring onions.