Spicy butternut squash hummus

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.

Spicy butternut squash

  • 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
  • A 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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About Janet Davies @pigeoncottage

Food lover, author, cook!
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