Butternut Squash Hummus


Roast Squash Hummus

  • 1 large butternut squash, peeled and diced
  • 50ml rapeseed oil
  • 1 tsp cumin seeds
  • 2 fat garlic cloves
  • 2 tbs tahini paste
  • 1 tsp ground cumin
  • 1 tsp malden salt flakes
  • 60ml extra virgin olive oil
  • 2 tbs lemon juice
  • 1 tbs crushed hazelnuts

Preheat your oven to 200oC/Mark 6. Using a roasting tin, emulsion the squash in the rapeseed oil, dust with cumin seeds and roast for approx 30mins until tender. Leave to cool, tumble into a food blender with the garlic, tahini paste, ground cumin, salt and blitz, whilst processing pour in the olive oil until the hummus smoothes out and tip in the lemon juice.

Decant into sharing bowls, sprinkle over the hazlenuts and dip to your heart’s content.

Butternut Squash Hummus
pic frame










For recipes discoveries trends & secret suppers

I’ve tasted Galotopita the Greek Goddess of pudding. Aka Milk Pie but that’s like describing Bowie as just a singer ow.ly/gjio30cTCgq
speech
This Thoran Keralan 'hot' salad re-defines summer salads...dig in twitter.com/elioruk/status…
speech
This is how to capture sunshine in a bowl it's #lemon rice touched by India's Deep South urbanrajah.com/how-to-make-In… pe… twitter.com/i/web/status/8…
speech
close
Urban Rajah
close The Urban Rajahs Curry Memoirs

The Urban Rajahs Curry Memoirs
personally signed

£17.00 (+ £3.00 UK postage)

Buy Now Read more