Butternut squash hummous
Prep:
15 mins
Cook:
30 mins
This simple dip goes with so many things and is just delicious.
500g butternut squash, peeled, deseeded and cut into bite-sized cubes
2 tbsp olive oil, plus extra for drizzling
1 tsp ground allspice
5 tbsp plain yoghurt
2 tbsp tahini
1 garlic clove, crushed
½ tsp ground coriander
Juice of 1 lemon
2 tbsp chopped coriander leaves
1 tsp sesame seeds, toasted (optional)
Preheat the oven to 190°C / 375°F / Gas mark 5.
Line a baking tray with greaseproof paper and set aside.
Put the squash in a bowl with half the olive oil and the allspice.
Season with salt and pepper, and mix through to coat the squash.
Tip the squash onto the baking tray and roast for 30 minutes, turning once, until tender and golden in places.
Leave to cool for 5 minutes.
Put the squash in a food processor with the yoghurt, tahini, garlic, ground coriander and lemon juice, season and blend until smooth.
Alternatively mash with a potato masher or the back of a fork.
Add a little warm water if the mixture is too thick.
Spoon into a serving bowl and serve sprinkled with fresh coriander and sesame seeds if you like and a drizzle of olive oil.
Serves
6-8
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Vegetables, Oil, Spice, Seeds, Garlic, Herbs
Recipe Type
Vegetarian, Dips
Special Info
Vegetarian
Level of Difficulty
Easy
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