Houmous doesn't always have to be made with chickpeas - try my delicious and light butternut squash houmous, as a summer alternative.
Barbecued Butternut Squash Houmous
Preparation time - 15 minutes
Cooking time - 20 minutes
Ingredients
1 butternut squash, barbecued or roasted
olive oil
salt
2 tbsp of tahini
juice of one lemon
1 tsp cumin
½ tsp smoked paprika
Method
Prepare the barbecue. You could also roast the butternut squash, simply toss in olive oil and roast at 200°c fan or 400°F for about 30 minutes or until tender.
Once the barbecue is at the red glowing stage (no naked flame) add the squash.
Barbecue on each side for 10 minutes.
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.
Blend until smooth.
Taste to check if it needs more seasoning.
Add to a bowl, drizzle with olive oil and sprinkle with paprika.
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