24 Nov Roasted Butternut Hummus Grazer Bowl

Serves: 4 – 6
Prep time: 20 minutes
Cooking time: 45 minutes

INGREDIENTS:

• 1 small butternut
• 3 tbsp coconut oil
• 1 can chickpeas
• 2 tbsp tahini
• 2 tsp ground cumin
• 2 tsp ground coriander
• 6 tbsp fresh lemon juice
• 6 tbsp olive oil
• 1 fresh garlic clove
• 1 tbsp maple syrup
• 1-2 tsp sea salt
• Assortment of fresh and cooked vegetables.

METHOD:

1. Preheat the oven to 180°C.
2. Cut the butternut into medium squares and evenly coat with coconut oil. Spread out on a roasting tray and cook until soft and slightly caramelised. Make the hummus base so long by adding all the ingredients to a blender and blend until smooth. Tip: add some of the aquafaba to the hummus for an extra smooth consistency.
3. Once the butternut has cooled, blend in with the hummus. Keep a couple pieces aside for serving on top of the bowl. Serve with roasted brinjal, red peppers and fresh vegetables.