Have recent food prices been getting you down? Have you recently realised that your fav hummus, which you can easily demolish in a sitting, has now hit $5 on New World’s shelves? Here’s how to make a very skuxx homemade hummus that will give you way more bang for your buck.
Makes: a lot of hummus.
1 butternut squash, cubed with skin off
4 cloves of garlic, whole with skins on
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper
A bunch of fresh parsley
4 tablespoons of lemon juice/half a lemon
1 can chickpeas, drained and rinsed
⅓ cup tahini
¼ cup cold water
You will need a food processor or Nutribullet-type blender.
Preheat the oven to 180°C, fan bake option.
In a bowl, mix together cubed butternut, whole garlic with skins on, cumin, smoked paprika, a generous amount of salt and pepper and 2-3 tablespoons of olive oil. Then spread it out over a baking tray and place in the oven. Bake for 15-20 minutes, or until the butternut is soft. Allow to cool.
Place the baked butternut in the food processor/blender. Squeeze the roasted garlic out of their skins and into the processor as well, along with any oily spices left on the baking tray. Add 2 more tablespoons of olive oil and blend until smooth.
Add the parsley, lemon juice, chickpeas, tahini and cold water to the processor/blender and blend until smooth.
Allow the hummus to cool in the fridge for 2-3 hours before serving, or keep in the fridge and serve when desired for up to a week.