Butternut Squash Hummus

Vegan / V / GF/ DF/ Syn Free
Liven up a dreary day with this sunny dip

This is a lovely alternative to plain hummus. I love adding to a classics and this one is great for a light snack. Butternut is just going out of season, so it’s the perfect way to use up any that are left. In the absence of butternut, sweet potato would also work well for this too.

The addition of the butternut adds a lift in colour, nutrients and flavour. This is a great quick, healthy dip. It is also vegan, vegetarian (V), gluten free (GF), dairy free (DF) and is syn free on Slimming World extra easy… so enjoy!


Butternut Squash Hummus
Prep after cooking 15 minutes
Cook time 20-30 mins
Serves 4-6 as a dip/starter

1/2 tin of chickpeas (plus a few extra for decoration)
1 cup of cut, peeled and roasted or boiled butternut squash
2 cloves of garlic
1 teaspoon of coriander seeds, crushed
1/2 chilli or 1/4 teaspoon of chilli flakes
1/4 bunch of fresh coriander plus extra for decorating
1 lemon – juiced
Salt and pepper
Smoked paprika or chilli powder for decoration
A good glug of water

Cut and cook a cup of butternut squash. I roasted mine for 30 minutes at 170 degrees until cooked through and soft.
Cool completely. This could be done the night before to save time.
Using a food processor add the chickpeas and garlic and whiz up a bit to get the process going.
Then add the rest of the ingredients and whiz until smooth.
Add water accordingly to create the right texture. You may need to scrap mixture from the sides of the food processor a few times to get everything whizzed to a smooth consistency.
Season and top with the reserved chickpeas, a drizzle of oil, a dusting of paprika and fresh coriander.
Perfect served with thin toast or fresh crudités.