Autumn Squash Houmous Recipe
Now we have officially entered the Autumn months, we love to introduce seasonal produce when cooking at home. Over the next few weeks, we will be sharing our favourite recipes using seasonal veggies.
This butternut squash houmous recipe will make 2 equivalent size large supermarket pots of houmous or one lovely big bowl. I often make 1 pot for now and another for the freezer.
Ingredients:
1 x 400g jar of chickpeas (drained but water reserved) (reserve a few chickpeas to decorate)
100ml chickpea water
1 x large tbsp tahini
2 heaped tbsp pumpkin or butternut squash puree* (reserve an extra tbsp to serve)
1 clove of garlic, minced
1 tsp ground cumin
A good pinch of salt
A good grinding of pepper
Juice of ½ a lemon
100 ml extra virgin olive oil
*Preheat the oven to 180C, peel and chop the squash, remove the seeds. Transfer to a lined baking sheet and drizzle with olive oil. Roast for 30 minutes until caramelised at the edges and softened. Put into a blender with a couple of tbsp of water and blitz until smooth. Store in a Tupperware container in the fridge until you need it.
Method:
Put all of the ingredients into a blender and blitz until smooth.
To serve, transfer to a bowl. Blob and swirl the reserved butternut squash puree into the top of the houmous and finish with a few whole chickpeas. Drizzle with olive oil.
- Butternut squash is so versatile and seasonal in the autumn. Making a puree and storing in the fridge or freezer gives you a delicious ingredient to have to hand whenever you need it!
- When freezing your houmous, complete all the steps above and transfer to a Tupperware pot or freezer proof container, label and seal tightly. Defrost for 24 hours in the fridge before serving.
Be sure to share your results with us @byrubyfoods
We hope you enjoy!