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Hummus and spicy roasted squash

Looking for a recipe for a vegan starter that will delight all your guests? Look no further! Our recipe for Hummus and Spicy Roasted Squash is perfect for unforgettable evenings. The perfect marriage between the sweetness of roasted squash and the crunch of spicy hummus, will harmonize perfectly to satisfy your taste buds. Get ready for an explosion of original flavours, sure to please everyone!

Une recette proposée par :

  • Quantité

    4 people

  • Temps de préparation

    20 minutes

  • Temps de repos


  • Temps de cuisson

    25 minutes

  • Temps total

    45 minutes

Liste des ingrédients

  • 550 g butternut squash
  • a dozen Brussels sprouts
  • 1 các de raz-el-hannout
  • 1/2 teaspoon cardamom
  • 1 pinch cinnamon and 1 pinch Espelette pepper
  • 2 garlic cloves, finely chopped
  • 1 các shizo miso
  • 1 pinch fleur de sel
  • 1/4 cup toasted hazelnuts, chopped
  • 1 bunch fresh parsley
  • 1 clove garlic, finely chopped
  • 1 cás de cider vinegar
  • 1 tablespoon maple syrup
  • 1 pinch Espelette pepper
  • 1/2 cup homemade hummus
  • Arugula, baby spinach
  • Goji, cranberries

Hummus and spicy roasted squash

La recette

– Preheat oven to 200°c.
– Cut the squash into slices.
– Rinse the Brussels sprouts and cut into 2.
– In a bowl, combine sesame oil, spices, garlic, miso and salt.
– Mix well, adding a little water if necessary.
– Brush over vegetables.
– Line a baking sheet with parchment paper and arrange the vegetables.
– Bake for 25 min. They should be golden brown and cooked through. (Turn the vegetables halfway through cooking for even cooking).
– Finely chop the parsley.
– In a bowl, add garlic, cider vinegar, maple syrup, cayenne pepper and salt.
– Add the chopped parsley and stir.
– Pour the roasted vegetables into a salad bowl and add the vinaigrette. Mix well.
– Arrange hummus on each plate, top with roasted vegetables and sprinkle with baby spinach, rocket, goji, cranberries and hazelnuts.

Bon appétit

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