This is a wonderful healthy recipe that is a great way to use up any leftover pumpkins you may have from Halloween or Bonfire Night. You can use butternut squash or pumpkin whichever is easiest.

Approximately 8 servings.

Ingredients.

1. 1 cup of cubed, cooked butternut squash (I used a bag of frozen butternut squash and steamed it for a few minutes to cook it, then left it to cool.)

2. 2 garlic cloves, crushed (you can use a teaspoon from a jar of ready-prepared garlic)

3. 2 tablespoons lemon juice

4. 1 can chick peas, drained

5. 1/3 cup tahini

6. 3-4 tablespoons olive oil

7. Sea salt and pepper to season

8. Optional spices you can choose to add are such things as cumin, paprika or chilli flakes.

Method.

1. Add all the ingredients to a food processor or blender and puree until creamy and smooth, scraping down the sides as needed and adding more olive oil or a touch of water if it’s too thick.

2. Serve immediately with pitta bread, wholemeal toast or vegetable crudités.