Serves 2
As I was gathering ingredients to make some hummus for my lunch, I remembered I had some leftover roasted squash in the fridge. Since squash is sweet and smooth, I thought it would work as a lovely addition in hummus. As well as making it a fantastic fire orange.
I used the end of the squash with the seeds because then you get their nutrients too. They have a strong nutty flavour but are often disposed of which is necessarily wasteful. See also my roasted squash skin and seed recipe.
Ingredients
1/2 tin chickpeas
1/4 squash (seed end) roasted
1/2 lemon, juice
1 tbsp tahini
1/2 tsp chilli flakes
dash of water or liquid from chickpeas
step1
Combine all of the ingredients into a blender and blitz until you have a smooth consistency. If the mixture is too thick, add a little more water. Season to taste.
Notes
- For the squash, I cut it in half so was left with the end with seeds and an end just flesh. I then cut the seed end in half and that is then what I used and roasted.
- I roasted my squash plain, but you could add various spices for extra flavour in your hummus.
Allergens: sesame
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