Salad dressings & dips
Roasted squash hummus
A simple recipe for a creamy, healthy hummus. Eat at room temperature with flatbread, or spread in a pitta as an alternative to chickpea hummus. The recipe would work with most varieties of small squash e.g. sweet mama, and also with sweet potatoes. Stir in a little harissa if you'd like things spicy.
Ingredients
- 1 butternut or other small squash e.g. sweet mama, split in half and deseeded
- juice of 1 lemon
- 1 large garlic clove
- 2 tbsp tahini
- handful pine nuts, toasted
- olive oil to drizzle
- salt and pepper
Method
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Step 1
Roast the squash in a hot oven 200°C/Gas 6 for 30 minutes or until very tender and soft.
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Step 2
Scrape the flesh from the skin into a food processor, add the lemon juice (you may need extra depending on taste), garlic, tahini, salt and pepper.
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Step 3
Blitz until a smooth mixture is formed. Check the seasoning.
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Step 4
Place in a small bowl with the toasted pinenuts scattered over and drizzled with the olive oil. Serve with warmed or toasted flatbread.