Welcome! Here at Nutrition Works we aim to provide nutrition advice & inspiration to keep you energised and engaged throughout the working day… I passionately believe that by  arming yourself with the information to make theright nutritional choices, this will make a  dramatic difference to your stress, energy and general well-being, allowing you to thrive and succeed both in and out of work. By founder and nutritional therapist Kate Whitelock.

Recipes

Autumn Squash Hummus with Crudite

One of my favourite things about this time of year is that starchy vegetables such as squash, pumpkin & sweet potato come in to season. These are absolutely delicious when roasted or mashed and can help to curb those winter carbohydrate cravings. Winter squash, such as butternut or acorn, makes a particularly nutritious and tasty seasonal addition to a traditional hummus recipe, another high protein snack due to the inclusion of chickpeas. These also contain high levels of fibre, key for a healthy digestive system. Combine with some winter crudité, such as carrots and celery, to pack even more Vitamin C in to your diet, helping to support a healthy immune system and fight off any winter colds.

INGREDIENTS:

For the hummus:

  • 1 medium sized squash (acorn squash works well), roasted with skin on
  • 2 cans chickpeas, rinsed and drained
  • ¾ cup of water
  • 2 cloves garlic, finely minced or pressed
  • ½ cup tahini
  • 2 lemons, juiced
  • 3 tbsp of oil
  • Dash of salt & black pepper

For the crudites:

  • A small handful of carrots, peeled and cut in to slices (how many for the week?)
  • A small handful of leeks, cut in to slices (how many for the week?)

PREPARATION:

  1. Preheat oven to 220c/200c fan assisted.
  2. Peel the squash and remove the seeds. If your squash is of the winter variety (e.g. acorn) then it is much easier to peel after roasting. Do this by drizzling some oil and rubbing in some salt and place on a baking tray in the oven for approx. 40-50 minutes. You know it’s cooked when you can penetrate the skin easily with a small knife. Remove skin and seeds and puree in a processor or by hand in a bowl.
  3. In a food processor or blender add the lemon juice, minced garlic, olive oil and seasoning. Add the water and drained chickpeas and blend until the mixture is finely pureed. Add in the tahini and continue to blend, adding more water if required (it can become a bit thick).
  4. Taste and then add more salt, lemon juice or olive oil as needed.
  5. Transfer a portion to your Tupperware and grab a couple of small handfuls of crudite for the perfect mid morning or mid afternoon snack.

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