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!)
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!