Blend 350 g tinned (canned) chickpeas with the shallot, courgette, clove of garlic. parsley (both stems and leaves), 1 tablespoon
fresh mint leaves, 1 tablespoon tahini (sesame paste), 2 tablespoons lemon juice, salt and pepper. Moisten with a little of the liquid from the tin of chickpeas.
You should end up with a smooth purée, then
check the seasoning.