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Potimarron squash houmous
Quantities: Serves 4 | Preparation Time: 15 min | Cooking time: 15 min
INGREDIENTS
- 150 g squash
- 200 g chickpeas
- ½ teaspoon cumin
- Salt
- 3 tbsp. Emile Noël toasted cashew nut oil
PREPARATION
– Wash, peel and seed the squash.
– Cut it into pieces and cook it gently for 10 to 15 minutes in a frying pan with the lid on, or steam it.
– Blend the squash, toasted cashew nut oil, cumin and chickpeas together until smooth.
-Salt to taste.
