Roasted Squash Hummus

A super simple recipe today for you guys to make over the weekend. I love hummus of any kind, but adding extra flavours is always a good thing in my book. Roasted squash makes it super creamy, a little bit sweet and a little bit savoury, not to mention bumping up the nutrition content a notch. Perfect for a quick snack with crackers, celery sticks, (this has kept me going through some serious blog prep this morning) or topping for a veggie grain bowl... more on that next week! Have a fab weekend everyone

Roasted Squash Hummus


1 small squash, cored and roughly chopped into 1 inch cubes (no need to peel)
1 tsp red pepper flakes
Olive oil

1 tin of chickpeas, drained, liquid reserved
juice of 1/2 lemon
2 tbsp tahini
Sriracha to taste
Extra virgin olive oil


Toss the squash pieces with the red pepper flakes, olive oil and salt and pepper. Roast in a preheated oven at 180˚C for around 20-30 minutes until cooked through and golden around the edges. Leave to cool.

Once the squash is cool peel off the skin (much easier once cooked) and dump in a blender. Add the lemon juice and tahini. Blitz to a rough paste and then add some of the reserved liquid, about 2 tbsp, and olive oil, a drizzle, until you have a smooth purée. Taste then add the Sriracha, salt and pepper, and more lemon juice if needed, until it tastes both earthy and bright.


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