FERMENTED BUTTERNUT SQUASH HOUMOUS
Recipe courtesy of Gaby Wieland
- 1 small butternut squash (600g)
- 2 teaspoons sea salt
- 375ml filtered water
For final houmous:
- 80ml olive oil
- 80ml pumpkin seed/or walnut/or hazelnut oil
- 45ml brine from fermentation of the squash
- 3 tablespoons tahini
- dash of tamari
- lemon juice to taste
- ½ cup toasted pumpkin seeds
Wash and peel the squash, reserving the larger strips of peel. Remove seeds and chop the squash into 2.5cm pieces. Pack the chopped squash into a 1 litre jar and slide bits of the reserved peel in around the sides.
Stir the salt into the water and pour into the jar. Weigh the squash down and cover the jar.
Allow to ferment at room temperature for between 6 days to 2 weeks. After fermentation, strain but reserve 60ml brine. Remove and discard the peel.
Place the squash, oils and 2 tablespoons of the brine into a food processor and blend for 3-4 minutes until smooth. Add the tahini and give another quick whizz. Add the lemon juice and any other seasonings you fancy, adjusting the consistency with more brine.
To serve: place in a bowl and level with a wet spoon. Drizzle with the remaining oil and top with the pumpkin seeds.