Butternut Squash Hummus


“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

Cooks InPrep time: 10 minutes | Cooking time: 45 minutes


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


  • Preheat the oven to 175°C
  • 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.
  • 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.
  • Sprinkle with the remaining sumac and some finely chopped coriander to serve.
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