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. 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.
7 Comments
14/11/2018 06:58:07 pm
Oooo this sounds tasty, and maybe a good way to use some of the pots of pumpkin puree I've got stashed away in the freezer, from the 3 pumpkins we carved.
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15/11/2018 08:07:17 am
We never really eat butternut squash but I do like hummus so I'll give this a try.
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Pati Robins
15/11/2018 10:11:35 am
oh that looks so tasty and very easy to make ! i love anything with butternut squash myself
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Helen
17/11/2018 07:12:30 am
Oo I love butternut squash, but have never thought of making hummus with it! Thank you for the inspiration :)
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Welcome!Artist, Baker and Blogger. Mum to my two beautiful, cheeky girls. Muddling my way through parenthood with equally cheeky Husband. Categories
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