Butternut & harissa houmous
Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste
- Prep: 10 mins
Cook: 45 mins
Plus cooling
- Serves 6
- Easy
Ingredients
- ½ butternut squash (about 400g), peeled and cut into 2cm pieces
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- 3 tbsp tahini paste
- 1 tbsp harissa, plus a little extra for drizzling
- 400g can chickpeas, drained and rinsed
Method
-
Heat oven to 200C/180C fan/gas 6.
Put the butternut squash and garlic
cloves in a roasting tin, season well
and add 100ml water. Cover the tin
with foil and bake for 45 mins, until the
squash is really tender. Leave to cool.
-
Tip the squash into a food processor
with any juices from the tin. Add the
garlic cloves, squeezed out of their
skins. Add the remaining ingredients,
season with salt and blend to a paste.
-
Scrape the houmous into a bowl.
Drizzle with extra harissa before serving.
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