Zucchini Fritters, Hummus and Pomegranate.

by Food Seamstress


Im so Excited to be able to start 2014 with my first ever blog! I’ve set out to make some pretty  tasty, sexy and healthy food that I’m hoping will inspire you all to love cooking as much as I do.

Kicking it all off is one of my favourite Summer lunches!

Let’s talk hummus! I promise it is amazingly easy to make, so don’t let it overwhelm you. And once you make it yourself you won’t go back to store bought.

Chickpeas really are a bit of a superfood. They contain large amounts of fibre (great for weight-loss, re: new years resolutions), protein and will keep you fuller for longer!

Im teaming the hummus with zucchini fritters and a lovely fresh pomegranate and mint salad.



1 cup dried chickpeas
5 tbs tahini
2 tbs extra virgin olive oil
Juice of 2 lemons
1 tsp cumin
2 big pinches sea salt

Zucchini Fritters

2 medium zucchini
1/2 cup self-raising flour
2 eggs
1/4 cup grated parmesan
handful of mint
salt & pepper
1 tsp sumac


1 pomegranate
handful of mint
handful of flat leaf parsley
olive oil to dress

I can’t express how important it is to buy great quality, dried chickpeas. They are going to make your hummus that much better! Since your using dried chickpeas the first thing you are going to need to do is soak them over night ( at least 12 hours). Just pop them in a bowl and cover them with water plus a few extra inches, cover them with cling wrap and they can sit in the fridge.

Once soaked rinse them in cold water and pop them into a large saucepan covered with water and simmer for about 50 minutes, or until they just start to break apart.

Blitz the cooked chickpeas in a food processor for a few minutes until a paste is achieved. Add the tahini, lemon, olive oil, cumin and salt and blitz again until a smooth paste (you may need to add a small amount of water to thin out).

 Check the taste as you may want to add a bit more lemon, tahini or salt depending on your taste.


Now for the fritters.

Combine the eggs, flour and parmesan to make a batter. Grate the zucchini using a medium grater and add to the batter along with the mint, sumac and salt. stir well to combine.

Heat a large non stick frying pan over medium heat and using a 1/2 cup pour the batter into the frying pan and cook for about 3-4 minutes each side until lightly browned.

So to finish it all off combine the pomegranate seeds with the mint and parsley leaves. Dress with a little olive oil.

Smear a big spoonful of hummus on a plate to make a nest for the fritters. Pop a few fritter on top of the hummus and finish with the salad.


Recipes & Styling by: Caitlin Bell