Butternut Squash Hummus

You’ll love this recipe if you’re a hummus fan! It retains the hummus taste and consistency, but with a slight hint of sweetness.

Butternut Squash Hummus

2 cups butternut squash
1 can of drained flageolet beans
1/2 cup tahini
3 tablespoons extra virgin olive oil
2 cloves garlic
4-6 tablespoons lemon juice (according to taste)
A little cumin (if you like it!)
Black pepper

Dice the butternut squash and steam for a few minutes until a little softened but still al dente. Leave to cool.

Measure all the other ingredients. Once the butternut squash has cooled, place all ingredients in a food processor. Process until it has a rough/smooth consistency.

Place the hummus in a pretty serving dish and refrigerate. Sprinkle with a little cayenne pepper before serving. Enjoy!

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