Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste
Prep:10 mins
Serves 6
½ butternut squash (about 400g), peeled and cut into 2cm pieces3 garlic cloves, unpeeled2 tbsp olive oil3 tbsp tahini paste1 tbsp harissa, plus a little extra for drizzling400g can chickpeas, drained and rinsed
STEP 1Heat 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.STEP 2Tip 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.STEP 3Scrape the hummus into a bowl. Drizzle with extra harissa before serving.
