Ho ho hummus with Christmas crackers
Ingredients
Make this recipe gluten free by using a gluten free self-raising flour.
- 350g butternut squash
- 2 cloves of garlic
- 1 shallot
- 280g chickpeas
- Juice from 1/2 lemon
- 1 tbsp cumin
- 3 tbsp Alpro Pbay Plain No Sugars
- Salt and pepper
- 1 tbsp fresh chopped coriander to serve
- 3 tbsp beetroot juice
- 150g speltflour
- 1/2 tbsp (gluten free) baking powder
- 3 tbsp olive oil
- 2 tbsp seeds (like coriander, sesame, fennel)
- 1 tbsp fresh herbs (rosemary, thyme)
- Salt and pepper
Preparation
Step 1
Preheat your oven to 200°C and line an oven tray with baking paper. Wash and peel the butternut and chop into chunks. Roughly chop the shallot and garlic and spread out on the tray along with the butternut cubes. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 30-35 minutes until the cubes are soft.
Step 2
While that's roasting, start making your crackers. Just put all the ingredients into a bowl and squidge together with your hands to make a dough, then rest it for 15 minutes.
Step 3
Pop the squash, shallot and garlic into a blender, add the chickpeas, lemon juice, cumin and Alpro Pbay Plain No Sugars and zizz until you have a smooth hummus. Season to taste with pepper, salt and extra lemon juice.
Step 4
Now for the crackers. On a floured surface, roll the dough out as thinly as possible and lay it on a sheet of baking paper. Or you could use Christmassy cookie cutters to add an extra festive touch. Bake in the oven for 8-10 minutes, turning over half way through. Turn the oven off but let the crackers sit in there to thoroughly dry out and get really crisp and crunchy. Scatter the butternut hummus with the chopped coriander and the perfectly pink crackers on the side. Get dipping and enjoy!
Make this recipe gluten free by using a gluten free self-raising flour.
- 350g butternut squash
- 2 cloves of garlic
- 1 shallot
- 280g chickpeas
- Juice from 1/2 lemon
- 1 tbsp cumin
- 3 tbsp Alpro Pbay Plain No Sugars
- Salt and pepper
- 1 tbsp fresh chopped coriander to serve
- 3 tbsp beetroot juice
- 150g speltflour
- 1/2 tbsp (gluten free) baking powder
- 3 tbsp olive oil
- 2 tbsp seeds (like coriander, sesame, fennel)
- 1 tbsp fresh herbs (rosemary, thyme)
- Salt and pepper
Step 1
Preheat your oven to 200°C and line an oven tray with baking paper. Wash and peel the butternut and chop into chunks. Roughly chop the shallot and garlic and spread out on the tray along with the butternut cubes. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 30-35 minutes until the cubes are soft.
Step 2
While that's roasting, start making your crackers. Just put all the ingredients into a bowl and squidge together with your hands to make a dough, then rest it for 15 minutes.
Step 3
Pop the squash, shallot and garlic into a blender, add the chickpeas, lemon juice, cumin and Alpro Pbay Plain No Sugars and zizz until you have a smooth hummus. Season to taste with pepper, salt and extra lemon juice.
Step 4
Now for the crackers. On a floured surface, roll the dough out as thinly as possible and lay it on a sheet of baking paper. Or you could use Christmassy cookie cutters to add an extra festive touch. Bake in the oven for 8-10 minutes, turning over half way through. Turn the oven off but let the crackers sit in there to thoroughly dry out and get really crisp and crunchy. Scatter the butternut hummus with the chopped coriander and the perfectly pink crackers on the side. Get dipping and enjoy!
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Made with...Plain No Sugars
Available in 500g
