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

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.

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.

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.

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.

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.