• Cara Goulding

Butternut Squash Houmous

We had a couple of friends over for Sunday lunch, but with them being vegan I had to come up with some creative cooking. When thinking about a starter I wanted something easy and informal whilst I cooked the main course so settled on houmous and pitta. The butternut squash bulks out the recipe and the harrisa adds some heat. Super simple to make and only uses 3 main ingredients . The recipe make plenty and it went down a treat. Today was the first day that it started to feel like a picnic might just be acceptable soon and I fully plan on making this up to take with me in future months!


Medium butternut squash

400g can chickpea, drained and rinsed

3 garlic cloves

Olive oil

3 tbsp tahini paste

1 tbsp harissa

Method to the Madness

Heat oven to 200C. Peel the butternut squash and chop into chunks before putting in a roasting tin along with the garlic. Cook in the oven for 45minutes then take out to cool.

Add butternut squash, garlic, chickpeas, tahini paste and harissa into a food processor with 1tsp of olive oil and seasoning before blending into a paste.

Transfer the houmous into a bowl stiring through some extra harissa before serving with pitta bread (pop the pitta in the oven for a moment or two to warm).

Cara x

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