Junior chef
Utensils
Ingredients
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
How it's done
The kids can help at the marked areas .
Squash
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
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
Cut the carrots into batons, halve the radishes. Serve the carrots, radishes and crackers with the hummus.
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