This butternut squash hummus is super-easy and inexpensive to make and a great dip served with warm pitta bread, or as a side dish with Middle Eastern seasoned roasted lamb or BBQ meats.
- 1 small butternut squash, peeled and cut into cubes
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- 3 tbsp tahini paste
- 1 tbsp rose harissa paste
- 100g Greek yoghurt
- Squeeze of lemon juice
- 1 tsp sesame seeds
- 1 tsp ground and roasted cumin seeds
Preheat the oven to 200°C.
On a large baking tray, toss the squash and garlic in the oil. Season and roast for 40 to 45 minutes until soft and tender. Allow it to cool.
Slip the garlic from their skins and whizz the squash, lemon juice, garlic, tahini, harissa, yoghurt in a food processor. Check the seasoning and adjust if necessary. Turn out into a serving dish. Drizzle with olive oil, sprinkle with sesame seeds, roasted cumin and a few dots of harissa.
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