BUTTERNUT SQUASH HUMMUS
This creamy butternut squash hummus with delicately sweet & nutty flavour notes takes minutes to whip up. It makes a healthy plant-based dip and goes perfectly with vegetable sticks, rice cakes or crackers. Vegan & gluten free.
- 1 cup butternut squash, diced
- 400g tin of chickpeas (reserve the water)
- 3 tbsp olive oil
- Salt & pepper to taste
- A bunch of fresh coriander (or parsley)
- ¼ tsp garlic powder
- ¼ tsp mild curry powder
- ¼ tsp turmeric powder
- ¼ tsp ground coriander
- ¼ tsp smoked paprika
- ¼ tsp chilli powder (optional)
- 3 tsbp water from the chickpea tin
Preheat the oven to 180C.
Cut the butternut squash in half and deseed the flesh. Slice in big chunks, peel and dice. Transfer the diced squash into a roasting dish, sprinkle with salt and pepper, drizzle with 1tbsp of olive oil & roast in the oven at 180C for around 20 minutes. Once cooked, let it cool down for a few minutes.
Combine the roasted squash in a blender with fresh coriander, spices, remaining 2tbsp olive oil and 3 tablespoons of water from the chickpea tin. Process for a few minutes until you reach a smooth creamy consistency. You might want to add a little more chickpea tin water if you prefer your hummus slightly on the wet side.
Transfer into a jar and keep in the fridge for 3-5 days.