Ingredients
For the Roasted Squash
- 300 g squash (butternut or pumpkin), peeled and cubed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Houmous
- 400 g canned chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic, minced
- Juice of 1 lemon
- 3–4 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt, to taste
- 2–4 tablespoons water or reserved chickpea liquid, to adjust consistency
To Serve
- Drizzle of olive oil
- Paprika or smoked paprika
- Fresh parsley or coriander, chopped
- Optional: toasted seeds or nuts
Equipment Needed
- Baking tray
- Food processor or blender
- Mixing bowls
- Spoon or spatula
- Knife and chopping board
Step-by-Step Instructions
Step 1: Roast the Squash
Preheat the oven to 200°C (180°C fan).
Place the cubed squash on a baking tray, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
Roast for 20–25 minutes until tender and lightly caramelized. Remove from the oven and allow to cool slightly.
Step 2: Prepare the Houmous
In a food processor or blender, combine the roasted squash, chickpeas, tahini, minced garlic, lemon juice, olive oil, and cumin.
Blend until smooth. If the mixture is too thick, add water or some reserved chickpea liquid one tablespoon at a time until you reach the desired creamy consistency.
Taste and adjust seasoning with salt, more lemon juice, or extra garlic if needed.
Step 3: Serve
Transfer the houmous to a serving bowl.
Drizzle with olive oil, sprinkle with paprika, and garnish with chopped parsley or coriander.
Optional: add toasted seeds or nuts on top for extra texture.
Storage and Shelf Life
- Store in an airtight container in the refrigerator for up to 4 days.
- Houmous may thicken after refrigeration; stir in a little olive oil or water to loosen before serving.
