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Butternut & harissa hummus

Butternut & harissa hummus

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Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 6

Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste

  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal155
fat9g
saturates1g
carbs13g
sugars3g
fibre3g
protein4g
low insalt0.4g
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Ingredients

Method

  • STEP 1

    Heat 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 2

    Tip 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 3

    Scrape the hummus into a bowl. Drizzle with extra harissa before serving.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

Rating: 4 out of 5.16 ratings

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