250g (8.9 oz/0.56 lb) butternut, oven-roasted
1 (410g/14.5 oz) can chickpeas
1 garlic clove, crushed
1 lemon, zest and juice
45ml (1.5fl oz./3 tbsp) olive oil
salt and milled black pepper
12 Peppadew® Jalapeño Halves
4 celery sticks
¼ English cucumber, cut into sticks
1 red & yellow pepper, sliced into sticks
1 carrot, sliced into sticks
Place the oven-roasted butternut into the bowl of a food processor. Add the chickpeas, garlic, lemon zest and juice, cayenne pepper, salt and milled black pepper. Start blending, gradually adding the olive oil a little at a time, until it is all incorporated and the mixture is still chunky. Adjust seasoning and transfer to a serving bowl.
Serve the Butternut Hummus as a dip with Peppadew® Jalapeño Halves, vegetable crudités and crostini if desired.
To Serve (optional):
bread, bread sticks or crostini