One of the wonderful elements of Autumn is the abundant squashes and pumpkins. Roasted to perfection these vegetables live and breathe warm, cosy nights wrapped up with furry slippers on. This Butternut Squash Hummus is the perfect accompaniment for Moroccan and Persian dishes or served as a starter or snack with fine crackers. For this recipe it is preferable to roast your squash for a deep, rich flavour.
| Butternut Squash Hummus Ingredients • 250g/9oz cooked butternut squash • ½ tin chickpeas • 1 tbsp tahini • 1 tbsp olive oil • ½ lemon, juiced • 1 tbsp toasted sunflower or pumpkin seeds, to serve |  |
Method
Put the squash, chickpeas, tahini, olive oil and lemon juice in a blender. Season and blend until smooth. Tip into a bowl and sprinkle over the seeds.
Serve with Peter’s Yard Original Sourdough with Sea Salt or 5 Seed cracker snacks. Find them in Waitrose 105g £2.49 or buy online.
Put the squash, chickpeas, tahini, olive oil and lemon juice in a blender. Season and blend until smooth. Tip into a bowl and sprinkle over the seeds.
Serve with Peter’s Yard Original Sourdough with Sea Salt or 5 Seed cracker snacks. Find them in Waitrose 105g £2.49 or buy online.
