Butternut hummus & country bread

Celebrity chef and restaurateur, Gary Rhodes creates a contemporary twist to a traditional hummus
Butternut squash hummus, toasted sesame seeds and country bread toasts
Photo by Efraim Evidor
Butternut squash hummus, toasted sesame seeds and country bread toasts
October 01, 2018
Level Easy

PHOTO BY Efraim Evidor
RECIPE BY Gary Rhodes
FOOD STYLING BY Lydia Wessels

INGREDIENTS

1 x 500g pack spinnesyFOOD Butternut Squash, diced, steamed or roasted in buttered foil until tender (approx. 20-40 minutes)
1 tin spinneysFOOD Organic Chick Peas
½ tsp Gourmet Garden Chunky Garlic Paste
2 heaped tbsp tahini paste
Juice of ½ a fresh lemon - plus extra, if needed
½ tsp of spinneysFOOD Salt
Generous pinch of spinneysFOOD Ground Cumin
Pinch or two of ground white pepper
Pinch or two of caster sugar
4 tbsp extra virgin olive oil
GARNISH
1 tsp toasted sesame seeds
Olive oil for drizzling

METHOD

  • 1

    Place the cooked butternut squash, the chick peas including juice, garlic paste, tahini paste, lemon juice, salt cumin, white pepper and caster sugar in a food processor, blitzing until smooth.

  • 2

    As the mix continues to puree, slowly pour in the olive oil until completely combined.

  • 3

    Your homemade butternut squash hummus can now be spooned or poured into a bowl, topping with the toasted sesame seeds and a little drizzle of olive oil before serving with the warm toasted country bread slices.

NOTES

TOP TIP: The hummus can be finished with a light dusting of paprika, optional.
A selection of crispy baby vegetables and sweet peppers can also be offered as crudité for dipping.