Broad Bean Hummus Bites on Breaded Courgette Rounds
A fresh, foraged-inspired appetizer featuring crispy breaded courgette rounds topped with creamy broad bean hummus enriched with wild garlic and hazelnut pesto, finished with a zing of sorrel for a bright, lemony twist.
Ingredients
For the Breaded Courgette Rounds:
- 2 medium Courgettes sliced into 8 mm rounds
- 60 g All purpose flour Chickpea or gluten-free flour
- 2 large Eggs beaten
- 100 g Panko or regular breadcrumbs
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 tbsp Olive oil for frying
For the Broad Bean Hummus:
- 200 g cooked broad beans fresh or frozen, peeled
- 30 ml Wild garlic and Hazelnut pesto
- 1 Garlic clove crushed
- 15 ml Olive oil
- 1/2 tsp Ground wild fennel seed
- Salt to taste
- Water to loosen as needed
For the Wild Garlic & Hazelnut Pesto:
- 30 g Wild garlic leaves roughly chopped
- 40 g Hazelnuts roasted
- 50 ml Olive oil
- 1/2 Lemon juiced
- Pinch of salt
To Garnish:
- Fresh sorrel leaves finely sliced (for lemony zest)
- Extra wild garlic leaves or parsley
- Olive oil drizzle
- pinch of smoked paprika or chili flakes Optional
Instructions
Make the Wild Garlic & Hazelnut Pesto:
- Place wild garlic leaves and roasted hazelnuts in a food processor.
- Pulse a few times to roughly chop.
- Add olive oil, lemon juice (or sorrel leaves), and salt.
- Blend until smooth but still slightly textured. Set aside.
Prepare the Broad Bean Hummus:
- In a clean food processor, add cooked broad beans, garlic, olive oil, wild fennel seeds, salt, and 2 tbsp (30 ml) of the wild garlic & hazelnut pesto.
- Blend until smooth, adding water 1 tbsp (15 ml) at a time to loosen if needed.
- Taste and adjust salt or pesto for more flavor.
Make the Breaded Courgette Rounds:
- Dry courgette slices with kitchen towel.
- Put flour in one shallow bowl, beaten eggs in a second bowl, and mix breadcrumbs with salt and pepper in a third bowl.
- Coat each courgette slice in flour, dip in egg, then coat in breadcrumbs.
- Heat olive oil in a large frying pan over medium heat.
- Fry the courgette rounds for about 2-3 minutes on each side until golden and crisp. Drain on kitchen paper.
Assemble:
- Spoon or pipe broad bean hummus onto each courgette round.
- Garnish with finely sliced sorrel leaves, extra wild garlic or parsley, a drizzle of olive oil, and optional smoked paprika or chili flakes.
Notes
Notes / Variations
- For a nut-free version, replace hazelnuts with toasted sunflower seeds in the pesto.
- Use chickpea flour instead of all-purpose flour for a gluten-free option.
- Swap wild garlic for fresh basil or parsley if unavailable.
- Add a pinch of smoked paprika or chili flakes on top for a spicy kick.
- These bites can be served warm or at room temperature and are perfect for spring and early summer gatherings.