Charred Courgette & Beet Hummus with Tahini Dressing

Charred Courgette with Beet Hummus

The first of the courgettes (or zucchinis for our American friends!) normally arrive on the farm in early summer and they are abundant for at least 2 months. This is a really beautiful, simple, and elegant way to cook courgettes where they are the centrepiece served on top of our beet hummus and drizzled with tahini.

Takes 20 minutes

Serves 2


Main Ingredients

  • 1 large courgette or 2 small


  • 1 tbsp maple syrup
  • 1 tbsp tamari soy sauce
  • 1 tbsp sesame oil
  • Pinch of salt
  • 1 tsp smoked paprika

Other Ingredients

  • 1 tub of beetroot hummus 150ml / 5 fl oz
  • 2 tbsp tahini drizzle


  • Prepare the courgette: Cut 1 large courgette (or 2 small) in half lengthwise and score each half in a criss-cross pattern so the heat can penetrate into the centre of the courgette. Sprinkle over a pinch of salt and brush into the cuts.
  • Make the dressing: Mix together 1 tbsp maple syrup, 1 tbsp tamari (soy sauce), 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.
  • Char the courgettes: Heat a large frying pan on high heat and add the courgettes facing down. Cook for 2-3 minutes. Flip them back open side up and carefully add 50ml (1.7 fl oz) of water. Put the lid on top of the pan to go from frying to steaming. Leave the courgettes to steam for 3-4 minutes.
  • Finish cooking the courgettes: 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 on medium heat for another 2-3 minutes face side down. Turn them, apply more of the dressing, and flip again to cook face side down for a further 2 minutes. Cook until they are golden and look amazing.
  • Prepare the plates: Divide 1 tub of beetroot hummus (150ml / 5 fl oz) between 2 plates. Spread the hummus out to create an even layer. Add a charred courgette on top of the beet hummus.
  • Drizzle with tahini: Ensure 2 tbsp of tahini drizzle is runny and drizzle lightly over the courgettes. Tuck in and enjoy!
Keyword beet, beetroot, courgette, dairy free, hummus, plant-based, sauce, worlds best hummus, zuchini
Print Recipe

Recipe Club

Image of chickpea curry

Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!

Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.

Your Membership Includes:

  • Recipes: Access 600+ delicious, health-boosting recipes.
  • Community Connection: Share cooking tips, get inspired, and support each other.
  • Wellness Resources: Unlimited HIIT workouts, guided meditations, yoga lessons, and breathwork sessions.
  • Eat Well. Feel Good. Live Better. Join The Happy Pear Recipe Club today and transform your culinary and wellness journey.
  • Join Now! Choose between monthly or annual membership and get access to all our incredible recipes and resources in one place.

Image of chickpea curry

Plant Based Recipes

View All

Recipe Club Pricing

Whether it's monthly or annual, our Recipe Club membership gives you access to all our recipes in one place