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
SPICES
1tsp paprika
1tsp cumin
1tsp tumaric
1tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp mustard seeds
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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