I love hummus but the only hummus I've ever tried are the ones made from chickpeas. So I was looking forward to make this Roasted Squash Hummus, using butternut squash.
To serve the hummus, spread a layer of Greek yoghurt in a small serving bowl, and top with the hummus. Drizzle some olive oil over, and scatter over some pomegranate seeds, of which I have omitted as I did not have any. The hummus can be served with pita or as a dipper for fresh crunchy vegetables.
This hummus is on the sweet side rather than savoury and I wasn't keen on the flavour. I'm a fan of savoury hummus, so this is just not for me.