This seasonal twist on hummus is great served with our Sourdough Flatbreads. We like to roast the butternut squash for maximum flavour, but you can use fresh or frozen squash here for ease and cook or defrost it in a microwave for 5-7 minutes.
- 250g/9oz cooked butternut squash
- ½ tin chickpeas
- 1 tbsp tahini
- 1 tbsp olive oil
- ½ lemon, juiced
- 1 tbsp toasted sunflower or pumpkin seeds, to serve
Put the squash, chickpeas, tahini, olive oil and lemon juice in a blender. Season and blend until smooth. Tip the butternut squash hummus into a bowl and sprinkle over the seeds.