- 500ml/18fl oz vegetable oil, for deep frying
- 100g/3½oz plain flour
- salt and freshly ground black pepper
- 2 courgettes, sliced thinly
- sea salt, for sprinkling
- 100g/3½oz tinned chickpeas, rinsed and drained
- 50ml/2fl oz olive oil
- 1 garlic clove
- ½ lemon, juice only
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- sprig fresh coriander, to garnish
- For the deep-fried courgettes, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Place the flour onto a plate and season with salt and freshly ground black pepper. Coat the courgette strips in the flour, shaking off any excess.
- Carefully place the courgette strips into the oil and deep fry until golden-brown. Remove from the oil with a slotted spoon, drain on kitchen paper and sprinkle with salt.
- For the hummus, place all the hummus ingredients into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
- To serve, place the courgettes onto a plate with the hummus in a small bowl alongside and garnish with coriander.