Sunday, 18 May 2014

Butternut Squash & Harissa Hummus

Summer is fast approaching which can only mean one's BBQ season! That means pimms and burgers aplenty and the chance to show off your culinary "skills" by taking along some of your own creations to your friends soirées.

I therefore present you with the most AMAZING dip you'll try this summer (I love a good condiment). This butternut squash and harissa hummus is low fat, vegan and can be stored in the freezer for later use. It is also deceptively simple.

You will need:
1/2 a butternut squash
(peeled and cut into 2cm pieces)
3 - 4 garlic cloves, unpeeled
2 tbsp olive oil
3 tbsp tahini paste
1 tbsp harissa
400g chickpeas, drained

Heat your oven to 200C/180C fan/gas mark 6. Put the butternut squash and garlic in a roasting tin, season well, and add 100ml of water. Cover with tin foil and bake for 45 mins, or until the butternut squash is completely tender. Leave to cool (if you're impatient like me then tip the contents of the roasting tin into a heatproof bowl, then sit that in cold water. A bit like a back-to-front bain marie!)

Once cool, put the butternut squash and any remaining juices into a food processor. Squeeze the garlic out of their peel and add to the butternut squash along with the olive oil, tahini and harissa. Season well with salt and blend to a course paste. Scrape into a bowl, drizzle some extra harissa over the top and serve with pitta bread, carrot sticks or whatever other dippable items take your fancy!

This lasted all of 10 minutes in my house because it is so moreish. Be sure to make plenty; you'll need it!


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