{Recipe} Roasted Butternut Squash & Scambled Eggs Tacos / Hummus


When I first tried hummus, i didn't like it because of it's strange, earthy taste. It's amazing how it is now one of my favourite spreads ;) I would say that hummus is an acquired taste but only if you love strong, exotic flavours. Not to mention it's so healthy as it's packed with protein and fibre!

 Adapted this recipe from Smitten Kitchen! But I would say just use the recipe to give you an idea of the ingredients needed, then slowly taste as you go along.

I used canned chick peas because it saves me SO much time, do try to buy organic ones or those with only water & chickpeas in their ingredient list :) See the link below if you wish to use dried chick peas!

Adapted from here

1 can of chickpeas
2 tbsps of tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste (i omitted this)
2 small cloves garlic, roughly chopped 
 3/4 teaspoon table salt, or more to taste
Approximately 1/4 cup water or reserved chickpea cooking water
Olive oil/truffle oil, paprika, cumin

1. Drain the canned chickpeas and peel them! 

I used to peel them 1 by 1 (omg...) until my dad taught me an easier method. Soak the chickpeas in a bowl of water, then dip your fingers in and slowly pop the skin off each chickpea :) You will get the hang of it pretty soon and it's actually pretty therapeutic. Wait for a few seconds for the skins to float to the surface (make sure you have enough water in the bowl) before removing them and draining the water. Super simple! Thanks dad :')

Oh you don't have to peel off all the skins, peeling them just makes your hummus smoother :)

 The floating skins ~

2. In a food processor, add the chickpeas, tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. 

3. Add spices such as paprika, cumin etc. Taste and adjust seasonings, adding more salt, lemon or garlic as desired.

4. To serve, drizzle with a little olive oil (or truffle oil for that extra indulgence) and a sprinkle of coarse black pepper. Pair it with toasts, pita, wraps or vegetable sticks!

To go with the hummus, I made wraps with roasted butternut squash (basically olive oil, salt and pepper and baked it for 25mins at 180 degrees celsius), scrambled eggs, cheese and leafy salad greens :)

Or serve them on a regular toast for a quick breakfast :)

 Ezekiel/Abendbrot/Wholemeal toasts with egg, avocados, sesame seeds, tomatoes and hummus :)



  1. Wow this looks awesome! Can I try roasting pumpkin chunks instead of butternut squash? I recently bough half a pumpkin and I've been thinking about roasting it for some soup. But this seems a whole lot more fun!

    - Krishy Mal (thecraversguide.com)

    1. Aw definitely! Pumpkins are so versatile aren't they :) Hope it turns out lovely for you! :)









Baking enthusiast who loves desserts and eating clean at the same time. Ohyellowfingers is where I document my recipes, travelogues and cafe hunts