Skip to content

Yummy Tummy


Butternut Squash Hummus


  • 2 large butternut squashes, peeled, sliced into 1.25cm thick rounds, and deseeded
  • Olive oil, for roasting
  • Sea salt and freshly ground black pepper
  • 115g tahini
  • 3 tablespoons tamarind concentrate, 120ml tamarind juice, or 4 tablespoons pomegranate molasses
  • 120ml fresh lemon juice (about 2 large lemons)
  • 3 cloves garlic, crushed
  • 2 tablespoons chilli oil (optional)

Preheat the oven to 230°C.

In a large bowl, lightly coat the butternut squash with oil and sprinkle with salt and pepper. Arrange in a single layer on a baking tray and roast until tender but not caramelized, 20-25 minutes, flipping halfway through. Allow the squash to cool to room temperature.

In the bowl of a food processor, combine the squash with the remaining ingredients and process until smooth. Taste and add more salt if needed.

Soul Food

Verführerische Rezeptideen, die mir alleine schon beim Lesen den Mund wässrig machen, gesammelt (gesampled) von vorwiegend digitalen Kochbüchern aus aller Welt.

Vorwiegend gedacht als Online-Gedächtnisstütze. Falls sich jemand hierher verirrt, oder von mir zu einem der Rezepte verwiesen wurde:
dig in!