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Butternut squash almond & hummus tartines

If you like mild, sweet flavours, then you’ll love this recipe for vegetable hummus. With its supple texture and delicate flavour, this hummus is sure to delight. On your plate you’ll find a skilfully crafted blend of butternut squash and chickpeas that goes wonderfully well with slivered almonds and Emile Noël’s Amandes tartines. Get ready to discover a quick, easy and delicious recipe!

Une recette proposée par :

  • Quantité

    10 people

  • Temps de préparation

    20 minutes

  • Temps de repos


  • Temps de cuisson

    20 minutes

  • Temps total

    40 minutes

Liste des ingrédients

For the hummus:

  • 350 g butternut squash
  • 300 g cooked chickpeas, jarred
  • 5 c. to s. Emile Noël olive oil
  • 2 c. to s. Emile Noël camelina oil
  • 1 lemon
  • 5 cl water
  • 1/2 c. to c. garlic powder
  • 25 g Parmesan cheese

For the decor:

Butternut squash almond & hummus tartines

La recette

For the hummus:
– Cut the butternut squash into not too thick slices. Place them on a baking tray lined with baking parchment or silicone sheeting. Bake for about 20 min in an oven preheated to 180°C.
– Pour the drained chickpeas, olive oil, camelina oil, lemon juice, water, garlic powder and Parmesan into a blender.
– Remove the squash from the oven and cut into large cubes. Add them to the blender and blend until smooth. Add water if necessary to obtain a sufficiently supple texture. Season with salt and pepper.

For the decor:
– Cut the 150 g squash into small cubes. Heat the olive oil in a small frying pan and sauté the diced butternut squash with a pinch of salt. Book now.
– In the same pan, add the slivered almonds and cook for 3 to 5 minutes until golden brown.
– Spread the hummus over the Emile Noël Amandes tartines. Garnish with diced squash and slivered almonds.

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