Moroccan Roasted Butternut Squash Hummus Recipe (Vegan)
I think roasting butternut squash whole like this is hands down the best way to cook this goliath root veg. No peeling, no chopping, just gorgeous, sweet, soft flesh. Once you’ve roasted it, it has a whole range of uses but this is one of my favourites. You’ll need to use Ras el Hanout, which isn’t as scary as it sounds (it’s an amazing Moroccan/middle eastern spice mix which is available from most supermarkets). Dunk warm bread into this for pure heaven. It’s delicious chilled too.
Serves 4-6 | Total Time 1hr 45mins
1 Butternut Squash
1 Tin of Chickpeas
2-3 Teaspoons Ras el Hanout
1 Teaspoon Paprika
1 Teaspoon Cumin
1 Small Bunch Coriander
- Pre-heat your oven to 180°C. Place your butternut squash on a roasting tray and roast for 1hr 30 – 1hr 40. It’s that easy! No seasoning, no oil, simples!
- Drain your chickpeas. Sprinkle over the ras el hanout, paprika and cumin. Season with salt and pepper.
- When your butternut squash is about 20 mins from the end of its cooking time, remove from the oven and chuck the chickpeas into the tray with it.
- When the cooking time is up, halve the butternut squash (careful it’s hot) and scoop out the delicious flesh into a bowl. Add the chickpeas and use a potato masher to mash it all up together to the consistency you want.
- Add more seasoning if required. Chop the coriander and sprinkle over the top. You’re done
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