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Butternut squash houmous recipe

Butternut squash houmous recipe

5 ratings

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

  • 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

Method

  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.

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

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