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

Olive oil



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.

  1. Barbecue on each side for 10 minutes.
  2. 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.
  3. Blend until smooth.
  4. Taste for seasoning, and add more salt, lemon juice or spice as required.
  5. Tip into a nice bowl, drizzle with olive oil and sprinkle with paprika.


Photo Credit: Lara Messer