Squash hummus served in a squash skin
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- Preparation:
- Total:
- Serves: 8 persons
Ingredients
- 1squash
- 1 tbspolive oil
- ½ tspsalt
- 2garlic cloves
- 1 tinchickpeas
- 1 dlwater
- 4 tbspolive oil
- 2 tbsplemon juice
- 1 tbspwhite balsamic vinegar
- 1 tspground coriander seeds
- ¼ tspground cumin
- 1 tspsalt
- a littlepepper
- 300 gcarrots
- 2 bunchesradishes
- 200 gcrackers
Instructions
Step 1
Slice a lid off the top of the squash, set aside. Remove the pumpkin seeds and fibres. Place the squash and the lid on a baking tray lined with baking paper, brush the inside of the squash with oil, season with salt. Place the garlic inside the squash.Step 2
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove the squash and allow to cool slightly. Scoop out the squash flesh with a spoon, leaving a border of approx. 1 cm all the way around. Place the squash flesh and garlic in a bowl, set aside the squash skin.Step 3
Rinse and drain the chickpeas, add to the squash along with the water, oil, lemon juice and spices, puree until smooth. Transfer the hummus to the squash skin.Step 4
Cut the carrots into batons, halve the radishes. Serve the carrots, radishes and crackers with the hummus.