Further to my Butternut Squash Risotto dish posted earlier this month, this is another recipe that uses roasted, then blended squash. Why not make the two recipes together whilst the oven is hot and the food processor has squash mixture in it?
As an autumnal version to my classic hummus, which also contains chickpeas, tahini and lemon juice, this has the added tastiness of butternut squash.
I have been on a roll with butternut squash, sneaking it into all kinds of things. My favourite recipes so far include this hummus, the risotto, muffins and soup.
Butternut Squash Hummus
Makes 8 (80g serving)
Ingredients:
- 420g / 15oz butternut squash, skin on, deseeded and roughly chopped
- 1tsp ground black pepper
- 1tsp onion powder
- 1/4tsp garlic powder
- 1tsp cumin
- 1tsp coriander
- 420g / 15oz / 1 can chickpeas, drained with liquid reserved
- 30ml / 2tbsp lemon juice
- 30g / 2tbsp tahini
- 120ml / 4floz aquafaba (chickpea liquid)
Method:
- In a bowl, coat the squash with black pepper, onion powder, garlic powder, cumin and coriander.
- Roast squash in the oven at 210C / 410F for 30 minutes, until soft.
- Put all ingredients into a food processor and blend until creamy.
- Serve with chopped veg or spread on rice cakes. Enjoy!
Nutritional Information:
No comments:
Post a Comment