Roasted Garlic and Zucchini Hummus

1 x 400g can organic chickpeas

1 large zucchini, chopped into large chunks

4 garlic cloves, unpeeled*

2 tbsp un-hulled tahini

1 serve Just Natural Clean Lean Protein

Juice of ½ medium sized lemon

1 tsp cumin powder

½ tsp ground coriander

3 tbsp alkaline or spring water

1 tbsp olive oil, plus a little extra for roasting

Salt and pepper to taste

1. Preheat oven to 180C

2. Toss zucchini and garlic in a little olive oil and sea salt and place on a baking tray. Bake for about 30 mins or until they start to get a bit of colour. Remove from the oven and leave to cool.

3. Once cooled, squeeze garlic cloves out of skin and add with zucchini and all other ingredients to a blender and blend until smooth and creamy. You may need to scrape the sides a couple of times to help everything combine.

4. Taste for seasoning and add adjust if necessary. If mixture is too dry, add a little more lemon juice or water.

5. Store in an airtight container in the fridge for 5-7 days.