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.
Ingredients
- 1 squash I used Kabocha sliced –no need to remove the skin
- 1 tbsp olive oil
- Pinch sea salt
For the hummus
- 1 can organic cooked chickpeas–reserve 4 tbsp of the water/ aquafaba
- 2 tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 1/2 tsp sea salt
- Juice 1 lemon
- 1 cloves garlic
- 2 tbsp tahini
- 2 tbsp coconut yogurt or cream
For the walnut harissa dip
- 4 tbsp walnuts
- 1 tbsp harissa
- 2 tbsp extra virgin olive oil
- Juice 1/2 lemon
- 2 tbsp water
- Pinch salt
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.
Notes
2-4 servings