Butternut & harissa hummus

By Cassie Best

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

Nutrition per serving

kcal 155
fat 9g
saturates 1g
carbs 13g
sugars 3g
fibre 3g
protein 4g
salt 0.4g

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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