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Is a crunchy mama!
S: 13st13lb G: 9st9lb
Serves 4 very generously, 1.5 syn per serve

2 tins chickpeas (or 1 cup dried chickpeas soaked overnight and then boiled in water with a stock cube for 2 hours. I cooked my chickpeas, tastes better and I had nothing better to do lol)
1 butternut squash, peeled and chopped roughly
4 cloves garlic
1 tablespoon tahini (4.5 syns)
1 tablespoon fresh lime juice (or lemon), plus more for thinning
1 teaspoon cumin
Salt & pepper to taste
2 teaspoons honey (2 syns)
Pinch of sumac or paprika

Spread the chopped butternut squash and garlic cloves on a tray, spray with oil spray and roast at 200C for 45 mins. Transfer the butternut squash to a food processor and squeeze out garlic flesh from the skin. Reserve some chunks of butternut squash and chickpeas for garnishing.

Combine all other ingredients in the food processor and whizz until smooth. If the mixture is thick, add additional lemon juice to thin a little.

Scoop into a dish and top with reserved butternut squash chinks and chickpeas. Sprinkle with sumac or paprika and drizzle with honey.

Eat! :D
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