- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 155
- Fat Content: 9g
- Saturated Fat Content: 1g
- Carbohydrate Content: 13g
- Sugar Content: 3g
- Fiber Content: 3g
- Protein Content: 4g
- Sodium Content: 0.4g
Butternut & harissa hummus
Ingredients
- butternut-squash - 1/2 butternut squash (about 400g), peeled and cut into 2cm pieces
- garlic-clove - 3 garlic cloves, unpeeled
- olive-oil - 2 tbsp olive oil
- tahini-paste - 3 tbsp tahini paste
- harissa - 1 tbsp harissa, plus a little extra for drizzling
- chickpea - 400g can chickpeas, drained and rinsed
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.
Dairy-free snack recipe for 6 people, takes only 45 mins; recipe has butternut squash, garlic clove, olive oil, tahini paste, harissa and chickpea.
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