This squash and pepper hummus doesn’t contain chickpeas or lemon juice and is amazing with crackers and/or crudites. It is really easy to make and is very healthy. You could use any squash or even pumpkin, as when I am writing this recipe it is approaching Halloween in a month or two’s time.

Makes the equivalent of a pot of hummus that you would buy from the supermarket.

You’ll need:

150g small cubed peeled butternut squash.

1/3 of a red and green pepper, sliced fairly small.

Olive oil to drizzle over the squash.

1 tsp smoked paprika.

A pinch of salt and sugar.

1 clove of garlic.

1 tablespoon of tahini.

A pinch of chilli powder (optional).

Water to lengthen if necessary.

How to:

Roast the squash and peppers in the oil for about 20 mins until the squash is soft. Leave to cool.

Then blend everything together, adding water to lengthen it a little if it doesn’t blend very well. (Our Ninja portable smoothie maker does a fine job).

Pop in the fridge for about an hour before serving unless you want it room temperature.

Enjoy!