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Butternut Squash Hummus

Butternut Squash Hummus

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: Serves 6 as a starter 1x
  • Category: Starter
  • Cuisine: British

Description

This home-made Butternut Squash Hummus combines the rich sweetness of butternut squash with the traditional flavours of chickpea and tahini.   


Scale

Ingredients

  • Half a butternut squash
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 can of chickpeas (240 g or 8 oz drained weight) 
  • 2 tablespoons of tahini
  • Juice of half a lemon
  • 2 tablespoons of Greek yogurt (optional)

Instructions

  1. Peel and dice the butternut squash.  
  2. Heat the olive oil in a large pan, add the diced squash, season with salt and pepper and cook gently for  20 minutes until soft and caramelised.
  3. Add the crushed cloves of garlic to the pan and cook of a further five minutes.
  4. Place the butternut squash and garlic mixture in a blender.  Add the chickpeas (retaining a few for decoration, if wished), tahini, lemon juice and Greek yogurt, if using, and process until smoothe.  If the mixture is too thick, add a tablespoon of water to thin it out.
  5. Remove from the blender to a bowl and  season with salt and pepper.
  6. Serve topped with reserved chickpeas.  

Notes

This recipe is vegan if the Greek yogurt is omitted.

Keywords: hummus, butternut squash