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Butternut Squash Thins with Almond Hummus Dressing
Posted by Beth Heddle on 5th July 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

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

5 - 1 review


  • 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
Prep Time


  1. 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.

  2. 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

  3. 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.

  4. Enjoy!

Beth Heddle

I am currently a student of Biomedical Science, and I hope to pursue a career in sports nutrition after I graduate. Apart from food, my great passion in life is running — something I do competitively. But it was an injury-related break in my running career that got me into the kitchen for the first time. As a sufferer of celiac disease, I've always had to carefully manage my diet, and being out of action gave me the spare time to explore ways to make gluten-free sweet treats that truly deliver on flavour. I soon discovered that food can be healthy whilst looking and tasting fantastic.
Read more posts by Beth Heddle