Vegan squash hummus with smoked paprika

Vegan squash hummus made from roasted Hokkaido squash, chickpeas and tahini, with smoked paprika and pumpkin seeds. A dip for snacks or a cold supper with bread, gluten-free, 188 kcal per serving.

At a glance

• Serves 6
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 188 kcal per serving
• Protein: 6 g
• Fat: 12 g
• Carbs: 12 g

Ingredients

• 300g Hokkaido squash
• 3 tbsp olive oil
• 2 tbsp pumpkin seeds
• 1 tin of chickpeas
• 1 lemon
• 3 tbsp tahini
• 1 garlic clove
• 3 tbsp water
• 1 tsp cumin
• ½ tsp salt
• 1 tsp smoked paprika

Method

You’ll need: oven · frying pan · baking tray · stick blender · chopping board · knife · mixing bowl · sieve

1. Preheat the oven to 200 °C (180 °C fan). Cut the Hokkaido squash into 3 cm cubes and toss them with a third of the olive oil.
2. Roast the squash on a baking tray lined with baking paper for 25 minutes until soft and browning at the edges.
3. Toast the pumpkin seeds in a dry frying pan for 3 minutes until they start to pop. Drain the chickpeas and rinse them with water.
4. Squeeze the lemon. Blend the squash, chickpeas, tahini, lemon juice, garlic, cumin, salt, water and the remaining olive oil for 2 minutes until the hummus is smooth.
5. Spread the hummus in a bowl and sprinkle with the smoked paprika and pumpkin seeds.

Good to know

Roasted squash makes hummus milder and a little sweet. With smoked paprika on top, it turns into a dip that goes with bread and veg sticks.

Swaps

Hokkaido squash → butternut squash (creamier, needs peeling). Tahini → pale almond butter (milder; contains tree nuts). Smoked paprika → sweet paprika. Tinned chickpeas → 100 g dried chickpeas, soaked and cooked (cheaper).

Cooking tips

For smooth hummus, warm the chickpeas briefly in hot water and blend them while they're still warm. The longer you blend, the finer it gets.

Storage

Covered with a little olive oil, it keeps for 4 days in the fridge.

Allergens

Contains sesame; no gluten, milk or egg. Suitable for children and in pregnancy.

Frequently asked questions

How long does squash hummus keep in the fridge?

Covered with a little olive oil, it keeps for 4 days in the fridge.

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