Diced tomatoes on raw zucchini hummus with smoked paprika

Servings: 4
Prep time: 35
Seasonality: June
Type of recipe: appetizers
Difficulty: easy
  1. Soak the cashews in water for 2 hours. Peel the courgette and cut it into small pieces, then blend it in the mixer with the drained cashews, tahin, 2 tablespoons of oil, lemon juice, a generous teaspoon of smoked paprika, a little salt and a sprinkling of pepper. In the end you have to get a homogeneous cream.

  2. Prepare the diced. Cut the tomatoes into quarters, remove the seeds and divide the pulp into 5-6 mm cubes. Do the same with the pepper, after having cleaned it. Finally reduce the spring onion into thin slices.

  3. Combine the vegetables and season with 2 tablespoons of oil, cumin, a sprinkling of salt and a pinch of chilli pepper.

  4. Spread a little hummus on the bottom of 4 glasses or bowls, then continue alternating layers of diced (dripping it in part) and hummus.

  5. Complete by sprinkling the coarsely chopped walnuts and serve immediately.