Chloe shows you how to make Honey Roast Squash with Creamy Lentil Hummus
You can't beat having a tub of homemade hummus in the fridge. It makes a great snack, easy starter or a nutritious base for your main. Our lentil version is the ultimate protein kicker and we think could be better than the original. Topped with thick wedges of fragrant spiced pumpkin and fiery red onion, this hearty dish is rich in fibre and flavour making it the perfect dinner.
Slice pumpkin in half, remove the seeds and slice into thick wedges. Add to a baking tray along with olive oil, honey, salt, dried oregano, fennel seeds and smoked paprika. Stir until evenly coated and bake for 45-50 minutes or until cooked through and turning golden.Meanwhile, add lentils, water, garlic and salt to a pan and place over a medium heat. Simmer for 8-10 minutes or until the lentils are soft and have absorbed most of the water.
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