Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Greek, Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Meanwhile, peel and finely chop the garlic. Drain the chickpeas.
  3. Transfer the baked squash, including the cooking juices into a blender. Add the other ingredients and blend until you get a smooth paste.
  4. Let it cool completely. Adjust the seasoning/lemon to your liking before serving.