Squash & smoked paprika hummus

Squash & smoked paprika hummus

By
From
Love Your Lunches
Makes
3-4 Snack sized portions
Photographer
Bec Dickinson

Make on the weekend for the week ahead, as the flavours develop over time.

Ingredients

Quantity Ingredient
500g butternut squash, peeled and cut into small pieces
2 garlic cloves
80ml olive oil
400g can chickpeas, drained and rinsed
2 teaspoons smoked paprika
1 tablespoon tahini
1 lemon, juiced
2 tablespoon olive oil
1 tablespoon pumpkin seeds, to garnish
salt
freshly ground black pepper

To serve

Quantity Ingredient
crackers
or vegetables crudités

Method

  1. Preheat the oven to 200°C. Line a roasting tray with baking parchment, and lay the squash and garlic cloves on it. Drizzle over 3 tablespoons of the olive oil with a generous pinch of salt and pepper, and toss both together. Roast in the oven for 20 minutes or until the squash is tender and caramelised and the garlic is soft.
  2. In a food processor, combine the roasted squash and garlic cloves, chickpeas, paprika, tahini, lemon juice and remaining olive oil. Blitz until smooth (adding more oil to loosen if necessary). Season to taste.
  3. Store in a container in the fridge, and serve with a garnish of pumpkin seeds and a choice of crackers or vegetable crudites.

Note

  • Vegetarian Vegan Gluten-free Dairy-free
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