Publications
Prep Time: 20
Servings: 0
Cooking Time: 20
Ingredients
- 0.000 - olive oil
- 100.00g - butternut, cubed
- 440.00g - 1 tin chickpeas, drained
- 2.50ml - ground cumin
- 80.00ml - fresh lemon juice
- 45.00ml - tahini
- 0.000 - 2 plump garlic cloves, crushed
- 0.000 - salt and freshly ground black pepper, to taste
- 0.000 - olive oil and chopped Italian parsley, to garnish
Method
Vegetables
Preheat the oven. Stir the
olive oil through the butternut
and roast for 20-25 minutes or
until soft and cooked.
Place the butternut in a food
processor. Add the chickpeas,
cumin, lemon juice, tahini,
garlic, salt and black pepper.
Process until smooth. Add
a little water if the mixture is
too thick.
Transfer the hummus to a
dish and drizzle with olive oil.
Sprinkle the parsley on top
and serve with flatbreads or
grilled pitas.
