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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauces, Dressings & Dips
Servings 4 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-histamine, Nut-free, Vegetarian



  • 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.


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.
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