Name: Roasted squash houmous
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

Roasted squash houmous

21 Jan 2019

by Wholeness

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.