Roast Butternut Hummus

roast butternut hummus
From Stonesoup
makes about a cup

Roast veg make a wonderful substitute for chickpeas in hummus. This is easily the best I’ve tried. If you’re a little doubtful, feel free to add in some chickpeas as well.

Serve anywhere you’d use regular hummus.

250g (1/2lb) roast butternut squash (recipe here)
3 tablespoons lemon juice
3 tablespoons tahini
1-2 cloves garlic, peeled

1. Whizz all ingredients in a food processor until smooth and creamy. Taste and season.

VARIATIONS
regular hummus – replace butternut with a drained can of chickpeas and 3 tablespoons of the canning liquid.

different veg – roast carrots, roast beets, roast parsnip.

lentil hummus – replace butternut with a drained can of lentils and 3 tablespoons of the canning liquid.

can’t find tahini? – use peanut butter instead – preferably one without added sugar.