Recipe: barbecued butternut squash houmous
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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.
Tip
- Serve with bruschetta, crisp breads or vegetable crudités.
(No Ratings Yet)
Loading...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.
Barbecue on each side for 10 minutes.
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.
Blend until smooth.
Taste for seasoning, and add more salt, lemon juice or spice as required.
Tip into a nice bowl, drizzle with olive oil and sprinkle with paprika.
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.
Barbecue on each side for 10 minutes.
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.
Blend until smooth.
Taste for seasoning, and add more salt, lemon juice or spice as required.
Tip into a nice bowl, drizzle with olive oil and sprinkle with paprika.
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.
Tip
- Serve with bruschetta, crisp breads or vegetable crudités.
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.
Barbecue on each side for 10 minutes.
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.
Blend until smooth.
Taste for seasoning, and add more salt, lemon juice or spice as required.
Tip into a nice bowl, drizzle with olive oil and sprinkle with paprika.
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Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...
READ MORE BY Rachel KhooYou decide
Loading ...Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...
READ MORE BY Rachel KhooYou decide
Loading ...Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...
READ MORE BY Rachel KhooYou decide
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Thanks for this receipe and idea. I can no longer tolerate chickpeas and sooooo miss humus so I think it could be back on the menu!!!
Glad you’re able to make this version instead!