Pine nuts and herbs to garnish
Wash the courgettes and, using a potato peeler, slice them lengthwise into very thin slices.
Place them in a colander, add some coarse salt and leave to rest for a couple of hours. This will draw out their water.
After a couple of hours, drain and dry.
Place a teaspoon of chickpea hummus at an extremity of each slice and then roll up.
Arrange on a plate, garnish with some pine nuts and herbs, and serve.