Butternut Squash Hummus

Looking for something healthy + inexpensive to take as an appetizer to a party this weekend?

I’ve got you covered. Butternut Squash Hummus.

We have been cooking all year out of Jamie Oliver’s Save with Jamie, as a way to both save money on groceries and use recipes for which we can find the ingredients at our local markets.

Back in the US, I am used to buying pita chips by the bag full at Sam’s, but they are not as common here, so we’ve been making our own. You can pick up a package of pita (or pitta) bread here for less than a pound (or quid) and it is always really fresh. We eat it with curries, tzatziki and hummus.

Butternut Squash Hummus

or Houmous, adapted from Save with Jamie by Jamie Oliver

Ingredients:

1 butternut squash

3 cloves of garlic, peeled

1 red chili

1/2 a bunch of cilantro (coriander, 15 grams)

1 can chickpeas, including liquid (1 tin, 400 grams)

juice of 1 lemon

2 tablespoons olive oil

Directions:

Slice squash in half, de-seed and roast face down on a baking sheet in a 350 degree F oven (180 degrees C, gas 4) for 90 minutes.

Allow squash to cool before scooping the flesh out.

In a food processor, mix the squash with the rest of the ingredients. Pulse until you reach desired consistency. Serve in a bowl and sprinkle with paprika, cayenne and maybe a little drizzle of olive oil.

Serve with Pita Chips.

Easy Homemade Pita Chips: Cut pita bread into strips, brush with olive oil. Sprinkle with salt, pepper and crushed chili pepper. Bake on a sheet pan in a 350 degree F oven (180 degrees C, gas 4) until crisp. 10-15 minutes.