Butternut Squash Hummus with Dukka
A delicious starter or snack, great for dinner parties.
Prep 10mins Cook 40mins Servs 6
To make the Butternut Squash Hummus
Pre-heat oven to 160 degrees.
Peel and chop the butternut squash into large chunks, place in a roasting tray, toss in olive oil and add the unpeeled garlic cloves.
Roast covered until soft (about 30 - 40 minutes).
Once roasted, leave to cool, squeeze the garlic from its skins then blend all the ingredients until smooth, season with sea salt and ground black pepper.
To make the Dukka
Place all the ingredients on a metal baking tray and roast until aromatic (5 - 10 minutes), leave to cool and then pulse in a grinder or using a pestle and mortar. Do not over blend this is not a paste it is for sprinkling over the hummus.
Put the hummus in a serving dish and sprinkle the dukka over the top. Serve with flatbreads, crackers or toasted pittas.
For the Butternut Squash Hummus
1 butternut squash
3 garlic cloves
4 tbsp olive oil
2 tbsp tahini
1/2 tsp harrissa
1 tsp cumin seeds
400g tin chickpeas, drained and rinsed
Juice of half a lemon
For the Dukka
50g sesame seeds
15g coriander seeds
15g cumin seeds
15g blanched hazelnuts
10g pumpkin seeds
Sea salt & black pepper to taste