Red Pepper & Butternut Squash Hummus
Whether you’ve got friends popping over for drinks and nibbles or you’re dropping into the neighbours for a festive catch up, this vibrant houmous veggie dip is the perfect healthy accompaniment.
Serve with crackers, bread sticks and crunchy veggie sticks and you’ve got the perfect nibbles platter. Try my home-made dip crackers.
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Red Pepper & Butternut Squash Hummus
Ingredients
- 1 Bell Pepper (red, cut into 4 and de-seeded)
- 100 g Butternut Squash (cut into medium sized cubes)
- 1 tin Chickpeas (drained and rinsed)
- 1 Lemon (zest and juice)
- 2 tbsp Olive Oil
- 1 tbsp Tahini
- 0.5 tsp Harrissa (optional)
- 1 clove Garlic (roughly chopped)
Instructions
- Heat your oven to 180C.
- Season and roast the butternut squash and red pepper for about 20-25 minutes until soft. Leave to cool for 5 mins.
- Pop the roasted vegetables and all the other ingredients into a food processor and blend until smooth.
Notes
Cooks’ Tip:
- Harissa paste is great if you like a little more kick to your food!
- To lower histamine replace lemon juice & zest with 1/2 teaspoon of sumac.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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