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.
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.