Roasted Squash Hummus

Roasted Squash Hummus - a quick tasty hummus using kabocha squash // roughmeasures.com

Guess what, we (in the UK) are into British Summer Time. Longer evenings, alfresco dinners and sunshine! The online downside to this is winter veg will be out of season. I thought I’d make the most of these last wonderful squashes that are around, and whizz up this roasted squash hummus. Dips are my go to, I like to make sure there’s always a pot of some variation of hummus in the fridge. Ready and waiting for when I get in from work and need something stat, ready to dollop on my packed lunch to give me some energy through the day.

Charlie has gone away to Austria for 2 weeks, and I am feeling a little lazy with my eating habits. I made a big batch of this roasted squash hummus last week, it’s been spread on toasted sourdough for dinner at least three times since then. But hey, still veggies in my belly! This recipe is vegan and gluten-free too! Quick dinners mean more sofa and chills with my cats, anyone else talk to their pets more often than they’d like to admit…no? Just me then…..

Roasted Squash Hummus - a quick tasty hummus using kabocha squash // roughmeasures.com

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Roasted Squash Hummus

A nice simple but oh so flavoursome hummus. Vegan and gluten free.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Author Sus Davy

Ingredients

  • 1/4 large kabocha squash (any squash will work but kabocha has a wonderful flavour)
  • 1 tin organic chickpeas (drained and rinsed)
  • 1 clove garlic (chopped)
  • 35 ml Extra virgin olive oil
  • 1 juice lemon
  • 2 tsp tahini
  • 1/2 tsp smoked paprika
  • pinch himalayan rock salt
  • 1 tsp coconut oil

Instructions

  1. Pre-heat the oven to 200 C / Gas 6

  2. Peel, de-seed the squash. Dice into cubes. Spread onto a lined baking sheet. Rub coconut oil through the squash. 

  3. Sprinkle the paprika over the squash. Roast for 30 mins until soft.

  4. Once the squash is cooked, pull it out of the oven and leave to cool for 10 mins.

  5. Add all to a high speed blender and blend until smooth

 

I used my trusty Optimum G2.1 high-speed power blender for this recipe, it literally takes less time than making a brew to whizz up this hummus. Theres a whopping £230 OFF right now – just follow the link. The fab people at Froothie are offering you lovely readers FREE DELIVERY too (for a limited time)! Just use this code 3414 FREE AMBASSADOR DELIVERY in the comments box when making your purchase, the delivery charge will then be refunded.


Disclaimer: Expect to see lots more Froothie Optimum G2.1 posts as I am now an Ambassador for Froothie.  Any links to their site in this post or future posts are affiliate links. If you purchase through these links I will earn a small commission, it won’t cost you any extra though. I was not paid to write this post and all opinions are my own. Thank you for continuing to support Rough Measures! 

 

16 thoughts on “Roasted Squash Hummus

  1. I’m the same whenever Kevin is away – make a big batch of something, and live on it for a week!

    Kabocha is really expensive here (8 euros for a tiddly one), so I use butternut squash for hummus, which comes out divine, so I imagine that yours is just as gorgeous!

    What is the bread (or are they crackers?) in the top photo? Looks deelish!

    1. Yes normally it is here too, but for some reasons at the supermarket last week it was cheaper than butternut 🙂 €8 a pop is pricey!
      They’re actually little vegan sausage rolls hehe.

  2. I love hummus and make several kinds like Tuscan Hummus made with cannellini beans. But, using roasted squash sounds so yummy and very different too! Thanks for sharing…

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