Page title and description

Salad dressings & dips
Roasted squash hummus
Ingredients
- 1 butternut or other small squash e.g. sweet mama, split in half and deseeded
- juice of 1 lemon
- 1 large garlic clove
- 2 tbsp tahini
- handful pine nuts, toasted
- olive oil to drizzle
- salt and pepper
Method
Prep time:
20 min
PT20M
Cooking time:
35 min
PT35M
-
Step 1
Roast the squash in a hot oven 200°C/Gas 6 for 30 minutes or until very tender and soft. -
Step 2
Scrape the flesh from the skin into a food processor, add the lemon juice (you may need extra depending on taste), garlic, tahini, salt and pepper. -
Step 3
Blitz until a smooth mixture is formed. Check the seasoning. -
Step 4
Place in a small bowl with the toasted pinenuts scattered over and drizzled with the olive oil. Serve with warmed or toasted flatbread.