I’ve been rather silent this week as we are currently in the middle of renovating the barn we are moving into. We only have 4 weeks to finish it so it’s been rather hectic! At the moment it’s seems miles off being finished but I’m assured it will be ready on time! All our spare time has been spent painting, sanding and doing general donkey work to speed the job up. I wouldn’t mind moving into a house that wasn’t finished a few years ago, but now we have Will I am much more anxious that things are finished. Busy baby who is furniture cruising and into everything plus building site- no thank you! In fact, the whole moving with a baby scenario is bonkers. Filling one box takes hours as Will likes to play boo/needs a feed/doesn’t want to pack! Every night I look at the house and wonder what I can actually pack- babies need a lot of things every day, it’s all going to have to be packed at the last minute. I certainly haven’t stopped cooking though! If anything I’m cooking more as I find it a brilliant way to relax.
I have made this particular recipe for years and years, but have avoided sharing it for one reason and one reason alone – the spelling of the word ‘houmous’! There are SO many versions out there and I simply wasn’t sure what to write. Then I made it the other day and Will was such a huge fan of it that I decided to bite the bullet, choose a spelling and share the recipe.
Houmous features in our weekly meals quite often, I find it handy to keep in the fridge to add to sandwiches, salads or as an impromptu snack. I’ve said it before and I’ll say it again, but having healthy snacks to hand really ensures I make better food decisions (most of the time – sometimes I still decide that a ginormous bar of cadburys whole nut is completely necessary)!
While there is very little wrong with some shop bought versions, homemade really does taste better. I use my nutribullet to blitz the ingredients making it both quick and low on washing up (vital in my kitchen). It can also be made from mostly store cupboard ingredients.
Houmous is also an excellent food for babies and children. This version is full of protein and fibre from the chickpeas, and the butternut squash adds a lovely sweetness that children love. They can scoop it with their favourite vegis or breadsticks and it’s completely free of salt, stabilisers, preservatives or other unnecessary ingredients the shop bought offerings include.
I have substituted the squash for carrots or sweet potato in the past, but the squash is my favourite.
- 400g butternut squash, in cubes
- Half a can of chickpeas
- 2 cloves of garlic, skin on
- 2 Tbsp tahini
- Juice of half a lemon
- 40ml extra virgin olive oil
- Sprinkle of smoked paprika
- Peel and cube the butternut squash and roast in in a little olive oil with the garlic cloves until it is soft and browning at the edges (about 30 minutes)
- Squeeze the garlic cloves to remove ththe sweet cooked garlic from their skins and place in the blender with the squash
- Drain the chickpeas and add them to blender with the lemon juice, tahini and olive oil.
- Blend until you have a textured paste
- Pop in th fridge to chill completely
- To serve I like to drizzle it with some more olive oil and some smoked paprika.
This is perfect with crudités or breadsticks as well as being great in wraps or as an accompaniment to a salad. It keeps in the fridge for 3 days if covered, although it’s normally eaten before this in our house!
Well, that was my little break, now it’s time to choose bathroom tiles!