Seeded flatbreads
Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping
Butternut & harissa hummus
Serves 6
Easy
Prep:
Cook:
Plus cooling
Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste
Skip to ingredients
- ½ butternut squash(about 400g), peeled and cut into 2cm pieces
- 3 garlic clovesunpeeled
- 2 tbsp olive oil
- 3 tbsp tahini paste
- 1 tbsp harissaplus a little extra for drizzling
- 400g can chickpeasdrained and rinsed
Nutrition: per serving
- kcal164
- fat9g
- saturates1glow
- carbs12g
- sugars3glow
- fibre5g
- protein5g
- salt0.05glow
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.
