Red Pepper & Butternut Squash Hummus
Ingredients
- 1 Sweet 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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