Jerk Squash Hummus
A simple hummus made with roasted squash and a freshly made jerk seasoning with lots of thyme and habanero
Servings: 8 people
Calories: 162kcal
Equipment
Ingredients
Jerk mixture
- olive oil
- 3 habaneros stem and seeds removed
- 2 scallions trimmed and roughly chopped
- 1 shallot peeled and cut into quarters
- 3 cloves garlic peeled and cut in half
- 1 tablespoon grated ginger
- 2 teaspoons ground allspice
- 20 thyme stems leaves removed and stems discarded
Hummus
- 2 cups chopped squash 1 inch chunks
- 1 can chickpeas drained and rinsed
- 1/4 cup tahini
- 1 tablespoon honey
- juice of 2 limes
- 1 tablespoon soy sauce
- salt and pepper
Instructions
- Preheat oven to 450
- Reserve a little thyme for garnish. Bring a frying pan to high heat with a little olive oil. Add all the prepared jerk ingredients and cook about 3 minutes, tossing and stirring often. Remove from heat.
- Toss the squash on a pan with some olive oil and roast until soft and starting to brown on the edges, about 10-15 minutes
- Add the chickpeas, squash, jerk mixture, tahini, honey, lime, and soy sauce to the blender. Season with salt and pepper. Blend for about 3-5 minutes until smooth.
- Place in a serving dish and drizzle with some olive oil. Top with thyme and allspice and serve.
Nutrition
Calories: 162kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 135mg | Potassium: 368mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3926IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 3mg