- Serves: 30
- Prep Time: 4 minutes
- Effort: easy
- 1 butternut squash, about 850g
- 2 large garlic cloves, in their skins
- 1 heaped tsp ground cumin
- 1 tsp curry powder
- 1 heaped tsp garam masala
- 2 cm ginger, thinly sliced
- 1 tbsp tahini
- 400 g tin of chickpeas, drained
- 1/2 - 1 lemons, juice only
- 1 red chilli, seeds removed, finely chopped
- 2 tbsp chopped coriander
Tips and Suggestions
To roast black sesame seeds, heat a small dry heavy frying pan, tip in the seeds and fry briefly until they start to smell fragrant, moving the pan around so they do not burn.
1. Preheat the oven to 180C/fan 160C/gas 4.
2. Peel the squash and cut it in half lengthways. Scoop out the seeds and cut the squash in about 3cm pieces. Place in a large bowl with the garlic, spices and ginger. Pour in a glug of olive oil, season generously with sea salt and toss. Transfer to a roasting tin and roast for about 40 minutes, or until tender.
3. Put the roasted squash in a food processor, squeeze the garlic cloves out of their skins and add, put in the tahini, chickpeas, half the lemon juice and a glug of olive oil. Blend until smooth, then tip in the chopped chilli and blend for 2 seconds. Season to taste with lemon juice and sea salt, then stir in the coriander.
4. To serve, spoon the squash houmous dip into 4 small terracotta flower pots or 2 medium-sized pots. Stick in some carrots, breakfast radishes, sticks of cucumber and fennel, then scatter the remaining surface with roasted black sesame seeds to look like soil. You could also serve with shards of poppadums.
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