Butternut & harissa hummus

Name: Butternut & harissa hummus
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: ½ butternut squash; 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

55 min

Prep10 min

Cook45 min

Total55 min

Good Food team

Instructions

3 steps

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.

45 min

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 hummus into a bowl. Drizzle with extra harissa before serving.

Progress

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