ButternutHummusAbove

BBQ time – Summer hummus

Rain rain go away, come again another day…

Preferably when we haven’t planned a BBQ…

So things don’t always go to plan. With the benefit of hindsight organising a BBQ at the end of May in England a month in advance was pushing it- but oh well- it could have been a sunny evening!

It wasn’t but luckily neither was it as bad as the forecast. Rather than experiencing the severe weather warnings issued by the met office for a band of heavy rain followed by squally winds (defined as ‘brief sudden violent windstorms’) which would have entirely put pay to the idea of BBQing we just had it a little chilly.

But just in case- plan B sprung into action.

ButternutHummus

In reality, however nice BBQs in the garden are most of the food is prepared in the kitchen and wheeled outside. Maybe it does taste better in the fresh air but beggars can’t be chosers- we have months ahead for that.

With one if my closest friends suffering from coeliac disease amongst other allergies all the food had to be gluten and nut free. Easier said than done- an oxo cube here and a little soy sauce there have scuppered me before. Not this time!

I made these two hummuses for pre BBQ nibbling. They had to be tahini free as sesame was a clear no no with my friend- successful allergy sidestep number 1- and ended up rather healthy which was a bonus. The added veggies negated the need for olive oil which is added in copious amounts to most recipes as they loosened the blitzed chickpeas happily themselves. The chosen flavours were a result of what we found in the cupboards- a jar of ras al hanout to spice up the butternut squash and thyme to enhance the earthy beetroot. Served with crunchy crudités sitting on the conservatory floor they went down a treat. Who needs grass?!

Which was my favourite? I’m not sure- let me have another mouthful of each and I’ll let you know…

I will upload other delicious BBQ ideas soon; starting with my butternut squash, broccoli and quinoa salad.

Recipe

Makes the equivalent of three shop bought tubs

Spicy butternut squash hummus

Adapted from Dig up the Dirt

200g butternut squash, peeled and cut into inch cubes
1tbsp vegetable oil
2 cloves of garlic in skins (smoked if you can get them)
1/2 a 400g tin of chickpeas
Juice of 1/2 a lemon (approx 2tbsp)
1tsp ras el hanout
1tbsp pomegranate molasses
Salt and pepper to taste

  • Preheat the oven to 180°C
  • Roast the butternut squash for 40mins, or until tender, adding the garlic for the last 10mins
  • Squeeze the garlic cloves from their skins and add them, along with all the other ingredients (expect salt and pepper) to the bowl of a food processor. Blitz until it reaches your preferred consistancy
  • Season with salt and pepper
  • Enjoy with crudités, toasted pitta or anything else that’s dipable

Beetroot and thyme hummus

2 cloves of garlic in skins (smoked if you can get them)
125g pre-cooked beetroot
1/2 a 400g tin of chickpeas
Juice of 1/2 a lemon (approx 2tbsp)
2tsp thyme leaves
Salt and pepper to taste

  • If the oven is on roast the garlic for 10 mins to make is sweeter and less ‘garlically’, but if it isn’t just use it raw
  • Squeeze the garlic cloves from their skins/ peel if raw and add them, along with all the other ingredients (expect salt and pepper) to the bowl of a food processor. Blitz until it reaches your preferred consistancy
  • Season with salt and pepper
  • Enjoy with crudités, toasted pitta or anything else that’s dipable

3 thoughts on “BBQ time – Summer hummus

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