Butternut Squash Hummus

Butternut Squash Hummus


400g McCain Frozen Butternut Chunks 

2 - 3 Tablespoons Olive Oil

2 Cloves of Garlic, Minced

2 Tablespoons Tahini (Sesame Paste)

Juice Of 1 Lemon

1 Teaspoon Ground Cumin

Salt And Pepper to Taste

Optional Toppings: Drizzle of Olive Oil, Paprika, and Chopped Fresh Parsley


Total Time: 40 minutes
Serving Size: 8

  1. Preheat your oven to 200°C
  2. Spread the McCain frozen butternut chunks on a baking sheet in a single layer. Toss them with a tablespoon of olive oil, some salt, and pepper.
  3. Roast the butternut squash in the preheated oven for about 20 - 25 minutes or until they are tender and slightly caramelized.
  4. Allow the roasted butternut squash to cool slightly before proceeding.
  5. In a food processor, add the roasted butternut squash, minced garlic, tahini, lemon juice, and ground cumin.
  6. Start blending the ingredients on low speed and gradually increase the speed while drizzling in the remaining olive oil. Blend until you get a smooth and creamy texture.
  7. Taste the hummus and adjust the seasoning with salt and pepper as needed.
  8. Transfer the butternut squash hummus to a serving bowl.
  9. To serve, you can drizzle some extra olive oil over the top and sprinkle with paprika or chopped fresh parsley for added flavour and presentation.
  10. Enjoy your Butternut Squash Hummus with pita bread, vegetable sticks, or your favourite dippers.

#Hummus #Pita Bread #Butternut #Frozen Butternut Chunks #Recipe