We are a hummus loving household, and roasted squash is one of our go-to ingredients for just about anything. I keep it in our fridge for a ton of recipes and it’s a great make-ahead for later ingredient.
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Toddlers can go through phases of likes and dislikes when it comes to food but I’m happy our daughter likes hummus as much as we do 🥕 Children will eat what their parents eat, they really do copy your behaviour. Sitting down together to eat is so important as they will see if you’re eating your veg as well 👀 I know Nza eats a bit more when I start eating a little from her plate, she prefers eating off mine which makes sense to me. As long as it’s not too spicy she can eat whatever we eat… She loves chickpeas, peas, any beans really, carrots, spelt pasta, green smoothies/juices, oh and of course rice. Picking up little bit with her fingers is what she loves most, she practices with a spoon and it is a bit hit and miss. I can’t wait for her to be able to speak her mind and tell me in words what she fancies for dinner. She is trying her best to communicate and knows a few words in both Dutch and English. For now she points a lot and grunts if we are not quick enough, ha! All in good time, we are enjoying the journey ✨ #vegan #toddlereats #plantbased #wholefood #london
Here I’ve used butternut squash but you can use any squash. It can also make for a creamy sweet dahl base, pasta sauce, add it to salads or blend it into soup.
Start by scoring the squash in a criss cross pattern. Add a little oil in the middle with half a teaspoon of sage and a little onion powder, mix and spread out of the scored squash.
Bake for 25-30 minutes at 180 degrees C.
This recipe is:
Loaded with veggies
& Spicy (add as much spice as you can handle)
Here you can find the recipe to my avocado and basil hummus, it’s also rich and creamy and super simple. Not spicy at all and has added moringa powder.
Alkaline Squash Hummus (Vegan + Gluten Free)Print This
- 240g cooked Chickpeas (I used dried)
- 250g cooked Squash (I used one half of the squash)
- 1 heaped tbsp Tahini
- 50ml Spring Water (more or less to desired texture, leave this out if you are using canned chickpeas)
- 1 tbsp extra virgin Olive oil (more if you like a creamier texture)
- Squeeze of Lime
- Half a tsp Cayenne pepper
- 1 tbsp Onion powder
- Half a tsp Thyme
- 1 tsp Sage
- Add the chickpeas to the food processor or blender and blend until almost smooth.
- Put the rest of the ingredients in the food processor or blender and blend until smooth to your desired consistency.
- Store in a airtight container.
- Store in the fridge for up to 3 days.
See notes on how to cook the squash in the above post.
Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris