Roast Butternut Squash Salad with Pea Hummus
Ingredients
- For the pea hummus blend 230g chickpeas
- 200g cooked peas
- juice of 1 lemon
- 2 garlic cloves
- 3 tbsp tahini
- 1/2 tsp smoked salt and enough of the chickpea water to blend to your preferred consistency. I'm off for a run now in the rain
Preparation
The salad is mixed leaves, pomegranate, blueberries, butternut squash, avocado, almonds and hemp seeds