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Print Roasted squash hummus

A simple recipe for a creamy, healthy hummus. Eat at room temperature with flatbread, or spread in a pitta as an alternative to chickpea hummus. The recipe would work with most varieties of small squash e.g. sweet mama, and also with sweet potatoes. Stir in a little harissa if you'd like things spicy.


  • 1 butternut or other small squash e.g. sweet mama, split in half & deseeded
  • Juice of 1 lemon
  • 1 large garlic clove
  • 2 tbsp tahini
  • Handful pine nuts, toasted
  • Olive oil to drizzle
  • Salt & pepper


  1. Roast the squash in a hot oven 200°C/Gas 6 for 30 minutes or until very tender and soft.
  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.
  3. Blitz until a smooth mixture is formed. Check the seasoning.
  4. Place in a small bowl with the toasted pinenuts scattered over and drizzled with the olive oil. Serve with warmed or toasted flatbread.
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