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Roasted Butternut Squash Hummus [vegan] [gluten free]
Give plain hummus an autumnal twist with this roasted butternut squash hummus recipe. Smokey and creamy, it is not only delicious as a dip, but also doubles up as a tasty sandwich or wrap spread.
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Ingredients
- 275 g butternut squash peeled and cut in 2cm dice [0.78 inch]
- olive oil
- 400 g can chickpeas
- 1/2 tsp ground coriander
- 1/2 tsp mild curry powder
- 1 tsp ground cumin
- 1/4 tsp smoked paprika
- 2 garlic cloves
- 1 Tbsp tahini
- juice of 1 to 2 lemons
- salt to taste
TO SERVE:
- Fresh coriander
- smoked paprika
Instructions
- Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6.
- Place diced butternut squash on an oven tray and roast for 25 mins.
- Drain chickpeas reserving the chickpea juice in a bowl. (Reserve a few for serving)
- Place drained chickpeas in a blender, alongside ground coriander, cumin, curry power, smoked paprika, chopped garlic cloves and tahini. Add roasted butternut squash (reserving a handful to top the hummus with before serving) and 3 Tbsp of the reserved chickpea juice.
- Blend everything to a smooth paste. Season with lemon juice and salt. If needed, you can add more chickpea juice or water to get your preferred consistency. Transfer to a serving bowl.
- Top the hummus with the reserved roasted butternut squash and chickpeas, chopped fresh coriander, a dash of smoked paprika and a drizzle of olive oil.
Nutrition
Serving: 75gCalories: 590kcalCarbohydrates: 94gProtein: 26gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 1134mgPotassium: 1714mgFiber: 25gSugar: 6gVitamin A: 29589IUVitamin C: 61mgCalcium: 336mgIron: 10mg