Ho Ho Hummus with Christmas Crackers
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 8
Nutrition: Per serving
Energy
217 Kcal
Fat
10g
Saturates
1.5g
Sugars
3g
Salt
0.32g
Complete the festive spirit with a delicious, jolly, UCLP© soya based snack! Not only is this snack a source of fibre, but keeps saturated fats and salt to a minimum!
Ingredients
Ho ho hummus
350g butternut squash, peeled and cut into chunks
1 shallot, halved
2 cloves of garlic, skin removed but kept whole
Olive oil for drizzling (~2 tbsp)
1 x 400g canned chickpeas, drained and rinsed
Juice from ½-1 lemon
1 tsp ground cumin
3 tbsp Alpro Plain No Sugars alternative to yogurt
½ tbsp tahini
To serve: a small handful fresh coriander, roughly chopped
Crackers
3 tbsp beetroot juice*
150g wholemeal plain or spelt flour
1½ tsp baking powder
3 tbsp olive oil
3 tbsp Alpro Plain No Sugars alternative to yogurt
2 tbsp seeds (like coriander, sesame, fennel)
1 tbsp mixed fresh herbs e.g., coriander, parsley, thyme, chopped
Freshly ground black pepper
*if you can’t find beetroot juice. Place 2-3 small ready cooked beetroots in a blender or liquidiser with 2 tbsp of water and blend until smooth. Strain as much of the juice through a fine clean cloth.
Method
Preheat your oven to 200°C / 180oC Fan / gas 6 and line the base of a roasting tin with baking parchment. Add the prepared butternut squash, shallot and garlic. Drizzle with olive oil and season well with freshly ground black pepper. Give it all a good mix to make sure evenly coated. Bake in the oven for 30-35 minutes until the butternut squash is soft.
In the meantime, start making the crackers. Place all the ingredients into a bowl and mix together with your hands to make a dough. Rest for 15 minutes.
Once finished roasting, pop the squash, shallot and garlic into a blender with the remaining ingredients: chickpeas, lemon juice, cumin, Alpro Plain No Sugars, tahini and whizz until you have a smooth hummus. Season to taste freshly ground black pepper and extra lemon juice if needed.
Make the crackers. On a floured surface, roll the dough out as to 2-3mm thickness and either cut 6-7cm squares or use a shaped biscuit cutter of your choice. Place the pastry pieces onto the lined baking tray and bake for 8-10 minutes, turning over half way through. Turn the oven off but let the crackers sit in there to thoroughly dry out and get really crisp and crunchy.
Serve the crackers with the hummus scatter with chopped coriander. Get dipping and enjoy!.