Roasted squash houmous
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
Method
- 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.