Butternut Squash Hummus

1 tub
45 min

Butternut squash hummus has a sweet tone to it, which I just loved paired with the kick of the paprika. It's super easy to do, you just need to roast the squash and then blitz it with the chickpeas.


It can even be done in two days, so I often roast in the evening and make the hummus the next day, it also allows you to cool down the squash and not burn your fingers.


You can also add some pumpkin seeds on top for some crunch and enjoy this with some black pepper crackers to dip in as a healthy and different snack

Recipe details

  • 1  tub
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients


  • Half a butternut squash (approx. 400g)
  • 1 tin of chickpeas, drained and rinsed
  • 2tbsp olive oil
  • 1 tbsp tahini
  • 1 tsp paprika (plus extra to decorate)
  • 1/4 tsp ground cumin
  • 1 lemon, juiced
  • 1 small garlic clove
  • Salt

Instructions


Cut the half butternut squash in half again. Put on a roasting tray with a drizzle of olive oil and roast for 30-40 minutes at 180 degrees until nice and soft. This can even be done a day or so in advance, so you can have for whenever you are ready for the next step.
Scoop out the flesh and put it in a food processor with the rest of the ingredients. Blend until super smooth and season to taste.
Put in a bowl and top with paprika and some pumpkin seeds (optional). Serve with crudités or breadsticks, or use as a spread in sandwiches!

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