Recipe Butternut Squash Hummus

Heat oven to 200c 180c fan gas 6. Add the chopped butternut squash to a mixing bowl along with the olive oil smoked paprika cayenne pepper sea salt and ground black pepper and toss everything together until the butternut is well coated. In a food processor combine the roasted squash roasted peeled garlic chickpeas tahini lemon juice cumin coriander cayenne and sea salt.

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Serve with veggies crackers or dipping of choice.

Recipe butternut squash hummus. Toss with your hands and spread the squash out in one. While the squash roasts make the dukkah if using. Cut the butternut squash in half and deseed the flesh.

Sprinkle with the cinnamon 2 teaspoons salt and 1 teaspoon pepper. Add butternut squash 1 1 2 t olive oil chickpeas tahini garlic lemon and water to a food processor or blender and process until smooth. Preheat the oven to 400 f 200 c.

Preheat the oven to 180c. Preheat the oven to 375 f. Preheat oven to 375 f and line a sheet pan with parchment.

Transfer to a parchment lined baking tray and bake at 400 f for 30 minutes. Slice in big chunks peel and dice. Put the butternut squash and garlic cloves in a roasting tin season well and add 100ml water.

Taste and adjust seasonings. Add the roasted butternut squash chickpeas garlic tahini lemon juice spices salt and pepper to the food processor. Will keep in fridge for up to 1 week.

Preheat oven to 400 degrees f 204 c and position a rack in the middle of the oven. Turn on food processor back on and slowly add in the olive oil and water a tablespoon at a time until the desired consistency is reached. Add in spices and blend until well combined.

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