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
- 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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