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Butternut squash houmous recipe
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This vibrantly coloured houmous is made with roasted squash instead of the traditional chickpeas. It's best served with slices of warm pitta and vegetable sticks for dunking. See method
Ingredients
- 500g (1lb) butternut squash, peeled, deseeded and cut into bite-sized cubes
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 1 tsp ground allspice
- 5 tbsp soya yogurt
- 2 tbsp tahini
- 1 garlic clove, crushed
- ½ tsp ground coriander
- juice of 1 lemon
- 2 tbsp chopped coriander leaves
- 1 tsp sesame seeds, toasted
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
315kj
76kcal
4%
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Fat
5g
8%
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Saturates
1g
4%
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Sugars
3g
4%
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Salt
trace
0%
of the reference intake
Carbohydrate 5.7g
Protein 1.9g
Fibre 1.4g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C.
- Put the squash in a bowl with half the olive oil and the allspice. Season, and turn the squash until coated. Tip the squash into a baking tray and roast for 30 minutes, turning once, until tender and golden in places. Leave to cool for 5 minutes.
- Put the squash in a food processor with the yogurt, tahini, garlic, ground coriander and lemon juice, season and blend until smooth. (Alternatively mash with a potato masher or the back of a fork.) Add a little warm water if the mixture is too thick.
- Spoon the humous into a serving bowl and serve sprinkled with fresh coriander and sesame seeds and a drizzle of olive oil.
Tip: If you don't have butternut squash, try roasting pumpkin instead - a great way to use up leftover pumpkin after Halloween!
See more Butternut squash recipes