Squash hummus served in a squash skin

Squash hummus served in a squash skin

30 Min. Active
1 hr Total
252 kcal per person
vegan, lactose-free, healthy and balanced
Nutritional value / person: Fat: 11 g, Carbohydrate: 30 g, Protein: 6 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Brush
  • Measuring cup
  • Oven mitts
  • Paring knife
  • Sieve
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales
  • Can opener

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash

1 squash (e.g. Hokkaido)
1 tbsp olive oil
½ tsp salt
2 garlic cloves

Hummus

1 tin chickpeas (approx. 400 g)
1 dl water
4 tbsp olive oil
2 tbsp lemon juice
1 tbsp white balsamic vinegar
1 tsp ground coriander seeds
¼ tsp ground cumin
1 tsp salt
a little pepper

To serve

300 g carrots
2 bunches radishes
200 g crackers
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How it's done

The kids can help at the marked areas .

Squash

1 squash (e.g. Hokkaido)
1 tbsp olive oil
½ tsp salt
2 garlic cloves

Slice a lid off the top of the squash, set aside. Remove the pumpkin seeds and fibres. Place the squash and the lid on a baking tray lined with baking paper, brush the inside of the squash with oil, season with salt. Place the garlic inside the squash.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove the squash and allow to cool slightly. Scoop out the squash flesh with a spoon, leaving a border of approx. 1 cm all the way around. Place the squash flesh and garlic in a bowl, set aside the squash skin.

Hummus

1 tin chickpeas (approx. 400 g)
1 dl water
4 tbsp olive oil
2 tbsp lemon juice
1 tbsp white balsamic vinegar
1 tsp ground coriander seeds
¼ tsp ground cumin
1 tsp salt
a little pepper

Rinse and drain the chickpeas, add to the squash along with the water, oil, lemon juice and spices, puree until smooth. Transfer the hummus to the squash skin.

To serve

300 g carrots
2 bunches radishes
200 g crackers

Cut the carrots into batons, halve the radishes. Serve the carrots, radishes and crackers with the hummus.

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