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07th Dec 2015

This moreish butternut squash hummus is a seasonal saviour

Katie Mythen-Lynch

There’s something about this time of year that turns snacking into a sport. It’s not just the abundance of Christmas cookies, or the fact that everyone from the gynaecologist to the local librarian has placed a giant bowl of Quality Street on their desk.

It’s more to do with the general cosiness of December and the roomy nature of winter sweaters and the stretchiness of black leggings.

If you find yourself reaching for fatty snacks a little too often however, it helps to have something delicious but nutritious and low in calories in the fridge.

This tasty butternut squash hummus is a tasty twist on the chickpea favourite. Chop up a selection of veggies for dipping and hide the selection box until the weekend.


  • 1 butternut squash, chopped and roasted for 45 minutes
  • 1 can chickpeas, drained
  • 4 tablespoons extra virgin olive oil
  • 2 garlic clove
  • Juice of 1 lemon
  • 2 tablespoons cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and fresh cracked pepper to taste


Blitz all the ingredients in a food processor, transfer to a bowl and dress with some extra olive oil, coriander or pomegranate.

Recipe and photography: Eatwell101