Squash Butter

I still had a bit of acorn squash puree left over, so I made a 'butter' to spread on the bread accompanying our lunchtime soup. The kids loved it!

Ingredients:
1 cup squash puree (or any other sweet vegetable puree, like carrot, parsnip, sweet potato)
1 tbsp almond butter (make this nut-free by using tahini)
1 tsp tamari or soy sauce (wheat-free to make this gluten-free)

Method:
Place all ingredients in a small capacity food processor, and blend together.

Houmous

After several attempts over the years, I have finally got all my kids eating houmous! It is a great sandwich alternative to processed meats and cheeses. My kids eat it with lettuce, sprouts, cucumber or grated carrot. I often substitute other beans for the chickpeas, using whatever I have to hand.

Ingredients:

1 x 19 floz can chickpeas, drained and rinsed (or 2 1/4 cups cooked chickpeas)

Juice of 1 lemon

1 garlic clove

3 tbsp tahini (natural peanut butter is a good substitute, if you do not have any nut allergies)

1 handful fresh cilantro or parsley

Method:

Process all ingredients in a food processor, adding a few tablespoons of water as necessary, until a smooth consistency is obtained.

Keeps 2 days in fridge.