Thank you Rachel for sharing this lovely recipe that is a perfect on the go snack to have during the weekend and week, with a unique twist on the typical houmous.
This recipe is a part of Rachel Khoo’s new project called Khoollect, check it out here, which has a lot of fun reads for your weekend
Houmous doesn’t just need to be made with chickpeas – using roasted butternut squash is lighter, tastier and adds a point of difference to any snacking platter. You can experiment with flavours and spices to add extra zing.
1 butternut squash, barbecued or roasted
2 tbsp of tahini
1 tsp cumin
½ tsp smoked paprika
Juice of one lemon
Prepare and light the barbecue. Alternately, you could roast the butternut squash by tossing it in olive oil and cooking it at 200°C (fan)/400°F for about 30 minutes or until tender.
- Barbecue on each side for 10 minutes.
- Leave to cool for a minute before scooping out the flesh and adding it to a blender with the garlic, tahini, lemon juice, cumin and pinch of salt.
- Blend until smooth.
- Taste for seasoning, and add more salt, lemon juice or spice as required.
- Tip into a nice bowl, drizzle with olive oil and sprinkle with paprika.
Photo Credit: Lara Messer