Butternut Squash Hummus
250g/9oz butternut squash cubes, fresh or frozen
½ tin chickpeas
1 tbsp tahini
1 tbsp olive oil
½ lemon, juiced
1 tbsp sunflower seeds, to serve
Place the butternut squash in a heatproof bowl – if using fresh squash, add a splash of water. Cover with cling, pierce once or twice, then microwave until soft 5-7 minutes. Allow to cool.
Transfer the squash to a blender and add the chickpeas, tahini, olive oil and lemon juice. Season and blend until smooth. Tip into a bowl and sprinkle over the sunflower seeds.