- 120 g courgette
- 50 g cashews
- 50 g hummus
- 140 g Philadelphia Original
- 1 tsp olive oil
- 1 lemon rind
- 4 large flatbreads
- salt & pepper to taste
Grilled Flatbreads with Roasted Courgette, Cashew and Philly ‘Hummus’
Grilled Flatbreads with Roasted Courgette, Cashew and Philly ‘Hummus’
40 min
Put a Philly twist on a classic Hummus dip with our Grilled Flatbreads and Roasted Courgette, Cashew and Philly ‘Hummus’. Perfect for pub, restaurant and hotel menus - it’s the ideal sharing platter to help increase customer spend. The addition of Philly gives the dish a real depth of flavour and creaminess.
A recipe developed exclusively for Philadelphia Professional by Dean Crews
Serves - 10
Ingredients
Method
1. Cut the courgette into equal sized pieces and gently fry in a pan of oil until lightly coloured.
2. Remove the courgette from the pan and roast in the oven at 180 °C till very soft.
3. Once cooked, set the courgette aside to chill.
4. Blend the cashews, hummus, courgettes and Philadelphia till just blended then add the grated lemon rind and season.
5. Chargrill the flatbreads and cut into strips, serve warm with the Philadelphia ‘hummus’.
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