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Roasted Squash Houmous


This can be a great little dip to accompany as well...

Provided by Chris from UWS Transition.



850g cubed, peeled and cleaned squash

2 minced cloves of garlic

1 good sized piece of ginger, finely chopped

Olive oil

1tbsp of tahini

Squeeze of lemon juice

400g tinned or re-hydrated chickpeas



1tsp paprika

1tsp cumin

1tsp tumaric

1tsp coriander seeds

1/2 tsp fennel seeds

1/2 tsp mustard seeds



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Grind up the spices in a mortar and pestle, and toast over a medium heat for around 1 minute.

This releases the oils of the spices making them more aromatic.


Pre-heat the oven and roast the garlic, squash and ginger with a touch of oil for around 30 minutes.


Once softened, blend and then add lemon juice, chickpeas and tahini. Pulse until a smooth texture is created, taste and season.


Sprinkle the spice mix over the houmous and mix roughly with a spoon. Drizzle over a little olive oil and serve.

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