Butternut squash and hummus salad bowl

Butternut squash and hummus salad bowl

Ingredients

serves 2
  • •½ butternut squash, chopped
  • •1 tbsp olive oil
  • •1 tsp smoked paprika
  • •½ tsp cumin
  • •1 400g can chickpeas, drained and rinsed
  • •2 medium beetroot, cooked and chopped
  • •¼ cucumber, chopped
  • •4 tbsp chickpea almond hummus (see recipe)

  • Dressing

  • •Juice of ½ lemon
  • •½ tbsp extra virgin olive oil
  • •Small handful fresh parsley, chopped
  • •Pinch sea salt, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C and prepare 2 baking trays. Add the butternut squash to a tray, brush with the olive oil and half of the spices. Roast for 20–25 minutes, until tender and slightly browned.
  2. 2. Add the chickpeas to the other tray, toss with the remaining spices and roast for 15 minutes, until crispy.
  3. 3. Whisk together the dressing ingredients in a small jug.
  4. 4. To assemble the bowls, add the butternut squash, beetroot, cucumber and chickpeas. Pour over the dressing and top with spoonfuls of hummus.
Baker Beanie Author

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