- Cook Time: 10 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 155
- Carbohydrate Content: 13g
- Fat Content: 9g
- Fiber Content: 3g
- Protein Content: 4g
- Saturated Fat Content: 1g
- Sodium Content: 0.4g
- Sugar Content: 3g
Butternut & harissa hummus Recipe
Butternut & harissa hummus is a Dairy-free snack recipe for 6 people, takes only 45 mins; recipe has butternut squash, garlic clove and olive oil.
Ingredients
- Garlic Clove - 3 garlic cloves, unpeeled
- Olive Oil - 2 tbsp olive oil
- Chickpea - 400g can chickpeas, drained and rinsed
- Butternut Squash - 1/2 butternut squash (about 400g), peeled and cut into 2cm pieces
- Tahini Paste - 3 tbsp tahini paste
- Harissa - 1 tbsp harissa, plus a little extra for drizzling
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
- Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
- Scrape the hummus into a bowl. Drizzle with extra harissa before serving.