I find spreads and pates great to have in the fridge at all times. I will often cook one over the weekend to enjoy in all different ways possible throughout the week. I’ll add them to a sandwich, eat it as a snack with the lovely rainbow carrots I get in my bag, with toast or crackers. I’ll add it to my main dish for lunch if I am having roasted vegetables or even rice. It’s very quick and easy to prepare and will stay fresh for the week. It’s nourishing and filling. So if you can spare some minutes after work or during the weekend it’s a great way to prepare for the working week ahead.
Ingredients
- Half a squash
- 2 Cups of cooked chickpeas
- Juice from 1 lemon
- 1 table spoon of tahini
- 1 tea spoon of roasted paprika
- 1 tea spoon of sea salt
- Pepper
- Sesame seeds
- 2 table spoons of olive oil
Method:
- Cut the squash, take out the seeds and roasted with its skin for about 20 minutes, until soft.
- While the squash is roasting in a bowl add the chickpeas, with the olive oil, the salt and pepper.
- Add the roasted squash to the mixture and blended together. You can use a food processor or a hand blender to mix all the ingredients together. The squash will release some water to add moisture to the mixture.
- After blending the first time, add the tahini with the lemon juice to get the creamy consistency of hummus. You shouldn’t need to use the blender again so you can use a wooden spoon to slowly mix together all the ingredients.
- To finish add the smoked paprika and the sesame seeds.
Contributed by Carlota Sanches