Roasted Squash Butter Bean Humous with Crunchy Turmeric Chickpeas & Pumpkin Seeds


Serves 6

Now this is the dip that Autumn has been dreaming about….if of course Autumn was a human and could in fact, eat! Best enjoyed with some crudités or rye crackers, it is the perfect mid-afternoon snack to keep you going until dinner time. One serving provides a nice dose of plant-based protein (6g to be exact), 4g of fibre and almost a quarter of my daily Vitamin C requirements. It is deliciously creamy and flavourful, and very versatile depending on which herbs and spices tickle your fancy.


For the Roasted Squash

· 360g Squash of your choice (I used Red Kuri but any squash works well)
· 1 tsp Olive Oil
· 1 tsp Smoked Paprika
· Salt & Fresh Ground Black Pepper

For the dip

· 200 g Butter Beans (retain the water from the can to use to thin the dip as needed)
· 1 tbsp of your favourite oil (Toasted Pumpkin Seed Oil works very well here).
· Zest and Juice from 1 Lemon
· 1 tsp Sage
· 1 tsp Garlic Granules
· 1 tbsp Light Tahini
· 2 tbsp water from the butter bean can to thin
· Salt & fresh ground Black Pepper to taste
· Roasted Squash as above


Anytime I roast anything, I will always make extra so that I have some in the fridge to throw into a salad, a frittata, make a soup or to quickly blitz into a humous. But this recipe only needs 360g raw Squash.

· Preheat the oven to 180 degrees.
· Peel and slice the squash, making sure to remove all of the seeds.
· Place on a roasting tray with a drizzle of oil and season well with some salt, pepper and smoked paprika.
· Roast for 30 mins or until starting to brown.
· Once the squash is cooked, either set aside to cool; or if you want a hot dip, put all of the remaining ingredients into a high speed blender and blitz until desired consistency.
· You might need to add some extra water from the butter bean can to thin it if it is too thick
· Sprinkle with crunchy chickpeas & pumpkin seeds and serve immediately.
· Freeze any leftovers.

*NOTE — The recipe for the Crunchy Turmeric Roasted Chickpeas & Pumpkin Seeds is on my blog from 11th May*

Nutritional Information

Calories — 116
Carbohydrates — 20g
Fat — 4g
Protein — 6g
Fibre — 4g
Vitamin C — 23%
Iron — 7%