Houmous, in all its variations, is a very popular lunchtime or snack food. This is my recipe for a particularly tasty houmous, especially as autumn produce becomes plentiful.
Perfect for vegans and non-vegans alike. So easy to prepare in a tiny kitchen.
Delicious plain but good with toppings too: date syrup, roasted nuts and seeds or Dukkah are lovely but I’m a fan of pomegranate molasses drizzled over, sweet yet sour.
Portions: 4 (with bread or pitta)
Prep and Cook Time: About 1 hour
Cookware: Foil-lined roasting tin and a blender / processor
Oven: 200C / Gas 6
- 300g butternut squash – cut into 2cms pieces
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- tbsp oil
- salt flakes
- 200g chickpeas, drained (save 1/2 cup of chickpea water)
- 1 generous tbsp tahini paste
- 2 tbsp extra virgin olive oil
- 1/2 lemon – juiced
- small garlic clove
- 1/2 tsp chilli flakes (to taste)
Put the butternut pieces into a bowl, sprinkle with cinnamon, paprika and a little salt. Pour over the oil and mix well to cover pieces with the spices. Spread in the tray and roast in a medium hot oven 200c / Gas 6 for 30 mins, turning halfway through.
Whilst they are roasting, combine the remaining ingredients and process or blend. Add 1 tbsp of chickpea water to loosen. Once the squash is golden and caramelised, allow to cool for a few minutes then add to your food processor and blend ingredients together until as smooth as you like. If needed, add a splash more chickpea water to smooth the mixture.
Season to taste and spoon into a bowl. Your houmous is ready to serve or pop into the fridge for later or even the next day.
Drizzle with pomegranate molasses, date syrup or Dukkah and serve with toasted pitta or bread and crudités of choice.
See recipe for Dukkah in XYZ category