Roast Squash with Creamy Hummus & Walnut Harissa dip
Lovely roast squash served on a toasted walnut harissa dip which is stirred into the creamy hummus - such a lovely combination of textures and flavours.
Prep time: 15 minutesmins
Cook time: 1 hourhr
2-4 servings
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Ingredients
1squashI used Kabocha sliced –no need to remove the skin
1tbspolive oil
Pinchsea salt
For the hummus
1can organic cooked chickpeas–reserve 4 tbsp of the water/ aquafaba
2tbspextra virgin olive oil
1tspcumin seeds
1/2tspsea salt
Juice 1 lemon
1clovesgarlic
2tbsptahini
2tbspcoconut yogurt or cream
For the walnut harissa dip
4tbspwalnuts
1tbspharissa
2tbspextra virgin olive oil
Juice 1/2 lemon
2tbspwater
Pinchsalt
For the toppings
Coriander
Chilli flakes
Extra virgin olive oil
Instructions
To roast the squash
Pre heat your oven to 180c
Place the squash on a baking tray and coat in olive oil & salt.
Bake for approx 45 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.
To make the hummus
Add the chickpeas to your food processor or blender with the garlic, lemon juice, tahini, cumin seeds, coconut yogurt & olive oil
Blitz until smooth (approx 2 minutes), add a little water to loosen if needed.
Season to taste and blitz again.
To make the dip
Add all the ingredients to a mini chopper and blitz until you get a chunky paste.
To serve
Spread the hummus onto a platter, top with the roast squash, dollops of the walnut harissa dip, coriander, chilli flakes, and a drizzle of olive oil.