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Recipe: barbecued butternut squash houmous

halloween
snacks
vegetarian
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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.
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Preparation Time15 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves4-6 as a snack

LevelEasy


ingredients

1 butternut squash, barbecued or roasted

2 tbsp of tahini

1 tsp cumin

½ tsp smoked paprika

Juice of one lemon

Olive oil

Salt

1

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.

2

Barbecue on each side for 10 minutes.

3

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.

4

Blend until smooth.

5

Taste for seasoning, and add more salt, lemon juice or spice as required.

6

Tip into a nice bowl, drizzle with olive oil and sprinkle with paprika.

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Preparation Time15 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves4-6 as a snack

LevelEasy


ingredients

1 butternut squash, barbecued or roasted

2 tbsp of tahini

1 tsp cumin

½ tsp smoked paprika

Juice of one lemon

Olive oil

Salt

1

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.

2

Barbecue on each side for 10 minutes.

3

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.

4

Blend until smooth.

5

Taste for seasoning, and add more salt, lemon juice or spice as required.

6

Tip into a nice bowl, drizzle with olive oil and sprinkle with paprika.

SHOW MORE
SHOW LESS

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.
1

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.

2

Barbecue on each side for 10 minutes.

3

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.

4

Blend until smooth.

5

Taste for seasoning, and add more salt, lemon juice or spice as required.

6

Tip into a nice bowl, drizzle with olive oil and sprinkle with paprika.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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comments
Leave A Comment

Jennifer Osborne 2 years ago

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!!!

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Bex Shannon 2 years ago

Glad you’re able to make this version instead!

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