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
kcal155
fat9g
saturates1g
carbs13g
sugars3g
fibre3g
protein4g
salt0.4g
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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