Well, I hope you enjoyed yesterday's recipe. Here's recipe number two!

Butternut squash Hummus (makes approximately 2 cups)

1 cup cooked chickpeas
1/2 butternut squash, roasted
2 garlic cloves
2 tbsp tahini (sesame paste)
3 tbsp olive oil
Juice of 1/2 a lemon
3/4 cup water
1 tsp honey
1/2 tsp fine pink salt
1/4 tsp ground cumin
1/4 tsp paprika
Freshly ground black pepper and a drizzle of olive oil to serve

In a blender pour the liquid ingredients first and then add the spices and seasoning followed by the solid ingredients. Blend everything until smooth. If you need, use a spatula to scrape the sides of your blender in order to have a homogenous, smooth paste. Serve with freshly ground black pepper and a drizzle of olive oil.

The serving suggestion here is to toast a few slices of sweet potato in a regular toaster* and top them with the hummus and chopped fresh tomatoes, seasoned with a pinch of salt and freshly squeezed lemon juice.

* I noticed that it's better to have your toaster set for less minutes and do more rounds of toasting than toasting the slices for longer periods but less times!