Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
1 butternut squash
3 garlic cloves
4 tbsp olive oil
2 tbsp tahini
1/2 tsp harissa
1 tsp cumin seeds
400g tin chickpeas, drained and rinsed
juice of half a lemon
To serve:
3 tbsp dukkah
small bunch of coriander or parsley
Preparation
Pre-heat oven to 160 degrees.
Peel and chop the butternut squash into large chunks, place in a roasting tray, toss in olive oil and add the unpeeled garlic cloves.
Roast covered until soft (about 30 – 40 minutes).
Once roasted, leave to cool, squeeze the garlic from its skins then blend all the ingredients until smooth, season with sea salt and ground black pepper.
Put the hummus in a serving dish and sprinkle the dukkah and chopped fresh herbs over the top.
Notes
Dukkah is a mix of toasted spices, herbs, nuts and seeds which originated in Egypt but is found all over the Middle East and North Africa. You can find it in most UK supermarkets with the rest of the herbs and seasonings. To make your own dukkah, head to the River Cottage website, where they have a delicious, easy to make recipe.