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Butternut Squash Hummus

Serving: 2| Prep time: 10 minutes | Cooking time: 45 minutes | Skill: Easy

"The perfect afternoon snack or pre-dinner dip. Butternut squash is a fantastic source of dietary fibre, and is a brilliant option, if you are trying to lower your cholesterol (it will keep in the fridge for a few days also)."  Tash x


700g butternut squash
2 tsp sunflower oil
1/2 tsp ground cumin
3 tbsp olive oil
1 large garlic, crushed
120g chickpeas, cooked
1.5 tbsp tahini paste
Juice 1 small or 1/2 a large lemon
Generous pinch salt
2 tsp sumac
    1. Pre-heat the oven to 175°C
    2. Chop the butternut in half, and remove the seeds. Place on a baking tray and drizzle over the sunflower oil. Bake in the oven for 40-50 minutes until soft.
    3. Remove the squash from the oven, and carefully remove the skin. Place into a food processor with half the sumac and all of the remaining ingredients and blitz until smooth.
    4. Sprinkle with the remaining sumac and some finely chopped coriander to serve.

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    Kate Hawley:

    Can you freeze this if you make up big batches???

    Nov 04, 2015

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