Hummus can be made with much more than chickpeas! I recently even tried a very satisfying butter beans hummus but my current favourite is a minty butternut squash version. I also like the pumpkin version from Baity’s Kitchen blog- but can’t find it right now… So here is mine.
- One butternut squash, diced and roasted
- Garlic, 3 cloves
- Nepita, 1 tsp
- Greek yogurt at 2 %, 125g
- Tahini, 1 big tbsp
- Olive oil, 1 dash
- salt and lemon juice to taste
First cut up and then peel the butternut. Throw the cubes into a roasting dish with a dash of olive oil, some thyme and crystal salt. Toss it all around!
When the squash is cooked – which should take less than 10 min- put it into a blender with all the other ingredients and blitz to a pulp. Add the nepita and lemon juice last. Check the seasoning. Decorate with strips of fresh mint.
Eat this delicious spread on slabs of warm fresh bread!
Sourcing note: Nepita is a wonderful minty thyme I brought back in my suitcase from Corsica but you can replace it with real thyme and fresh mint if it proves too hard to find. Although, if you have never tasted it you just don’t know what you are missing and in this dish it literally sings through in fresh and incredibly minty notes!