Butternut Squash Hummus | Honestly Healthy Food


  • 700g butternut squash
  • 2 tsp sunflower oil
  • ½ tsp ground cumin
  • 3 tbsp olive oil
  • 1 large garlic, crushed
  • 120g chickpeas, cooked
  • 1.5 tbsp tahini paste
  • + 3 more ingredients
    • Juice 1 small or ½ a large lemon
    • Generous pinch salt
    • 2 tsp sumac

1. Pre-heat the oven to 175°C 2. Chop the butternut in half and remove the seeds. Place on a baking tray and drizzle over the sunflower oil. Bake in the oven for 40-50 minutes until soft. 3. Remove the squash from the oven and carefully remove the skin. Place into a food processor with half the...

View full recipe at SpringPad


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