Roasted squash houmous
21 Jan 2019
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
Hummus or houmous is my staple so I like experimenting with flavours and ingredients. I often make this roasted squash houmous using leftover squash or pumpkin - which I normally bake on the lower shelf when I am cooking a roast or traybake in the oven. Then I let the squash cool and make the hummus later, then keep it in the fridge for snacks & dipping the following days. Sometimes I add chilli to it too.
Ingredients
- 1 medium butternut squash (about 750g)
- 1 can chickpeas (40dkg)
- 1 lemon, juiced
- 2 Tbsp tahini paste
- 1 clove of garlic
- 1 tsp of ground cumin
- 1 handful of coriander leaves
- Salt&pepper
Instructions
- Peel the squash remove and discard the seeds, then cut the meat into 3cm cubes. Sprinkle with salt & pepper, then drizzle some olive oil on top. Bake in the oven, preheated to 180°C for about 25 minutes until tender. Let it cool for 10-15 minutes.
- Meanwhile, peel and finely chop the garlic. Drain the chickpeas.
- Transfer the baked squash, including the cooking juices into a blender. Add the other ingredients and blend until you get a smooth paste.
- Let it cool completely. Adjust the seasoning/lemon to your liking before serving.
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Categories
- Meal Type: - Dips - Everyday - Lunch - Nibbles & Bites - Sandwiches - Seasonal - Snacks
- Cuisines: - Greek - Middle Eastern
- Occasions: - New Year - Parties - Picnic
- Ingredients: - Other Pulses
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Sugar Free - Vegan
- Skill Levels: - Easy
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