This dish is full of colour. You’re bound to win your guests over with this appetizer. It’s oozing with flavour, not to mention the delicious nutty after taste. It takes around 30 minutes in total to make and is as eye catching as anything!
Butternut Squash Thins with Almond Hummus Dressing
- 1 Butternut squash (as long and thin as possible) plus a drizzle of oil
- 1 Tin of Chickpeas (240g drained weight)
- 2 tbsp Almond Butter
- 2 tbsp Natural Yoghurt
- 1/2 Red Pepper
- 1/2 Red Onion
- 1/2 Carrot
- To serve Watercress and spinach
Start by slicing 4-6 thins of butternut squash, drizzling in a little oil and place in the oven for half an hour at 180oC.
To make the hummus, drain the chickpeas and rinse. Add these to your Nutri Ninja with the almond butter, yoghurt and a dash of water. Pulse until smooth. You may need to add more water to bring it to a spreading consistency
Dice the red onion into small cubes, peel the carrot with a potato peeler into ribbons and cut the pepper into large wedges. Once the butternut squash is cooked, leave to cool for 5 minutes. Then layer on the almond hummus, red pepper, onion and carrot followed by the watercress and spinach.