Roasted Butternut Squash Hummus

A creamy healthy roasted butternut squash hummus

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 163kcal

Author Bintu Hardy

Ingredients

400 g (14oz) peeled and cubed butternut squash
400 g (14oz) can of chickpeas (garbanzo beans) rinsed and drained
1 tsp smoked paprika or to taste
1 tsp ground cumin or to taste
Pinch of cayenne pepper
Salt
3 garlic cloves crushed
1 heaped tbsp tahini paste
6-8 tbsp extra virgin olive oil to your taste
2 tbsp water
Juice of 1 lemon

Instructions

Preheat oven to fan assisted 160C / 180C /350F / gas 4
Toss butternut squash cubes in a little olive oil and salt and roast for about 25 mins till done. Make sure you turn the butternut squash at least once so that the cubes brown evenly on all sides.
Allow to cool and transfer butternut squash into a food processor.
Add all the other ingredients into the food processor.
Whizz them into a paste.
Check for seasoning and lemon juice and add a little more if necessary.
Transfer into a bowl, sprinkle on some paprika.
Serve with crunchy vegetables, pita chips or fruit slices and enjoy.

Notes

To get the garlic flavour well mixed in for this variety of humus please add the cloves crushed into the food processor. Add more olive oil / water if you want a more liquid hummus. Adjust spices to suit your taste - start with less and increase them slowly.

Nutrition