Butternut squash houmous recipe

  • Serves 6-8
  • 15 mins to prepare and 30 mins to cook, 5 mins to cool
  • 76 calories / serving
  • Healthy
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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.

  1. Preheat the oven to gas 5, 190°C, fan 170°C.
  2. 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.
  3. 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.
  4. Spoon the humous into a serving bowl and serve sprinkled with fresh coriander and sesame seeds and a drizzle of olive oil.

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  • 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
  • Energy 315kj 76kcal 4%
  • Fat 5g 8%
  • Saturates 1g 4%
  • Sugars 3g 4%
  • Salt trace 0%

of the reference intake
Carbohydrate 5.7g Protein 1.9g Fibre 1.4g


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