This is a nice accompaniment to raw veggies as a dip, as a spread on bread and served with other kinds of vegetarian hamburgers and patties. Even my hubby loves this and he does not eat butter nut squash as a rule.

Ingredients

• 1 Small butter nut
• 1/2 chick peas
• olive oil
• 1/2 lemon
• 2 cloves of garlic
• 1/2 tub of Greek Yoghurt
• salt and pepper
• spices to taste – cumin, coriander, parsley, mint etc goes very well with hummus

Method

1. Soak the chick peas over night in a bowl of water
2. In the morning pour off the water, rinse and then cook in 4 cups of fresh water for about an hour. Let it cool in the pan.
3. Once it is cooled down, pour off the water and rinse it again
4. For the butter nut, heat the oven to 180 degrees Celcius, and cook the butter nut with a drizzle of olive oil in the oven for about 40 minutes and let it cool
5. Once it is cool enough to handle, add the butter nut to the chick peas and add all the other ingredients
6. Blitz it all together in a blender
7. If the mixture is a bit too dry, add a bit more olive oil and lemon juice
8. It must have the consistency of a nice paste
9. Add more salt and pepper if necessary

Keep refrigerated until used

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