Butternut Squash & Harissa Hummus
Serves 6
INGREDIENTS:
400g/14ozs butternut squash, peeled and cut into chunks
3 garlic cloves, unpeeled
2 tbsp olive oil
3 tbsp tahini paste
1 tbsp harissa, plus a little extra for drizzling
1 can chickpeas, drained and rinsed
METHOD:
Pre-heat the oven to 180°C/350°F.
1. Put the butternut squash chunks and whole garlic cloves in a roasting tin, season well with salt and pepper and add 3.5floz water. Cover the tin with aluminium foil and bake for 45 mins, until the squash is tender. Leave to cool.
2. Tip the butternut squash and garlic cloves (removed from their skins) into a food processor with any juices from the tin. Add the remaining ingredients, season with salt and blend to a paste.
3. Scrape the hummus into a bowl. Drizzle with extra harissa and olive oil before serving.
