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Wednesday 11 November 2026 15:06:08 GMT
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ROASTED SQUASH & HAZELNUT SALSA ✨ recipe ⬇️ #veganfyp #vegantok #FoodTok #foodfyp INGREDIENTS: 1 butternut squash extra virgin olive oil 1 garlic bulb salt & freshly ground black pepper GREEN HUMMUS: 400g can chickpeas, drained & rinsed 1 heaped tbsp tahini 1/2 tsp cumin 20g fresh parsley 15g basil juice 1/2 lemon HAZELNUT SALSA: 1 banana shallot, finely chopped 1 garlic clove, minced 1 red chilli, finely chopped 50g blanched hazelnuts, toasted & roughly chopped 15g mint, leaves only & finely chopped METHOD: 1️⃣ Preheat the oven to 160°c (fan assisted)/350°f/gas 4. 2️⃣ Combine the butternut squash, a good glug of olive oil and a pinch of salt and black pepper on a baking tray. Slice the top off the garlic bulb, drizzle with a little more olive oil, wrap in foil and place alongside the butternut squash. Roast for 45-50 minutes, or until golden and tender. 3️⃣ To make the hummus, combine the chickpeas, tahini, cumin, parsley, basil, lemon juice and a really good pinch of salt and black pepper in a food processor. Squeeze in the flesh from the roasted garlic, then blitz the mixture, adding the 3-4 tbsp olive oil in a thin stream through the hole in the top, until the hummus is smooth and creamy. Taste and adjust the seasoning, if needed. 4️⃣ To make the hazelnut salsa, heat 5 tbsp olive oil in a frying pan over a medium heat. Once hot add the shallot and fry for 5-6 minutes, until soft and translucent. Add the garlic, chilli and hazelnuts and fry for a further 2-3 minutes, until the garlic is lightly golden. Remove from the heat, then stir though the mint and a good pinch of salt. Taste and adjust the seasoning, if needed. 5️⃣ Spread the hummus over the bottom of a serving plate. Add the roasted squash on top, then drizzle over hazelnut salsa. Finish with a good crack of black pepper.
ROASTED SQUASH & HAZELNUT SALSA ✨ recipe ⬇️ #veganfyp #vegantok #FoodTok #foodfyp INGREDIENTS: 1 butternut squash extra virgin olive oil 1 garlic bulb salt & freshly ground black pepper GREEN HUMMUS: 400g can chickpeas, drained & rinsed 1 heaped tbsp tahini 1/2 tsp cumin 20g fresh parsley 15g basil juice 1/2 lemon HAZELNUT SALSA: 1 banana shallot, finely chopped 1 garlic clove, minced 1 red chilli, finely chopped 50g blanched hazelnuts, toasted & roughly chopped 15g mint, leaves only & finely chopped METHOD: 1️⃣ Preheat the oven to 160°c (fan assisted)/350°f/gas 4. 2️⃣ Combine the butternut squash, a good glug of olive oil and a pinch of salt and black pepper on a baking tray. Slice the top off the garlic bulb, drizzle with a little more olive oil, wrap in foil and place alongside the butternut squash. Roast for 45-50 minutes, or until golden and tender. 3️⃣ To make the hummus, combine the chickpeas, tahini, cumin, parsley, basil, lemon juice and a really good pinch of salt and black pepper in a food processor. Squeeze in the flesh from the roasted garlic, then blitz the mixture, adding the 3-4 tbsp olive oil in a thin stream through the hole in the top, until the hummus is smooth and creamy. Taste and adjust the seasoning, if needed. 4️⃣ To make the hazelnut salsa, heat 5 tbsp olive oil in a frying pan over a medium heat. Once hot add the shallot and fry for 5-6 minutes, until soft and translucent. Add the garlic, chilli and hazelnuts and fry for a further 2-3 minutes, until the garlic is lightly golden. Remove from the heat, then stir though the mint and a good pinch of salt. Taste and adjust the seasoning, if needed. 5️⃣ Spread the hummus over the bottom of a serving plate. Add the roasted squash on top, then drizzle over hazelnut salsa. Finish with a good crack of black pepper.

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