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Courgette Hummus – Anti-Candida, Medium Oxalate

Fri 10th Aug, 2018 - 1:27pm by Emma Cockrell

It seems that the hot dry weather has been especially good for courgettes this year! My kind neighbours are gifting me with beautiful courgettes that they have grown, equal in size to marrows!

Courgettes are a wonderful veg to use on an anti-candida programme. Oven roasted, or panfried with extra virgin olive oil and garlic, are delicious yet simple ways to enjoy this vegetable. Another idea is to make courgette hummus, which is fast becoming one of my favourite recipes this summer. Adapted to avoid the high oxalate content of sesame seeds, this hummus recipe replaces tahini with ground sunflower seeds. Without using chickpeas, the dip is light and easy to digest. Adapt how much garlic you use according to taste, or leave it out completely if you prefer, and replace with some fresh or dried chopped chives. No seasoning is necessary!

Courgette Hummus


  • 1 medium courgette grated (and peeled if not organic)
  • 1/2 medium avocado, sliced
  • 1/3 cup ground sunflower seeds
  • 2 teaspoons lemon juice
  • 1 clove garlic, crushed
  • 2 tablespoons basil infused extra virgin olive oil (or plain olive oil)


Place all ingredients in a food processor. Blend on high until you create a creamy dip. You may need to stop blending and push ingredients down from the edges every now and then, until all ingredients are well combined.

Serve with cauliflower flat bread or use as a creamy dip for veggie sticks or as a dressing for salad.

Store in the fridge in a glass jar with a lid for up to 5 days.