This Gordon Ramsay roasted squash hoummous is divine and makes loads. You can keep it in the fridge for days.
- 1 butternut squash, about 850g, peeled, deseeded and cubed
- 2 garlic cloves, bashed
- 3cm piece of fresh root ginger, peeled and finely chopped
- Olive oil
- Sea salt and freshly ground black pepper
- 1 tbsp tahini
- 1 x 400g tin chickpeas drained and rinsed
- Juice of 1/2 lemon
- Warmed or griddled pitta bread or flatbread to serve
For the ras del hannout
- 1 cinnamon stick
- 1 tsp whole cloves
- 1 tbsp coriander seeds
- 1/2 tbsp fenugreek seeds
- 1/2 tbsp fennel seeds
- 1 tbsp mustard seeds
- 1/2 tbsp cumin seeds
- 1 tsp paprika
- First make the spice blend. Break the cinnamonm stick into pieces. Place in a dry pan with the cloves and all the seeds and toast over medium heat for about 1 minute until aromatic and the seeds are popping (shake the spices in the pan as you heat them to prevent burning).
- Once toasted, remove from the heat and add the paprika. Place in a spice grinder, blender or pestle and mortar and grind until the mixture is a powder - sift it if necessary. This spice blend will keep for up to three months if stored in an airtight container.
- Preheat oven to 180C/Gas 4
- Make the hoummous. In a large bowl, mix the cubed squash, garlic cloves and ginger with 2 tbsp olive oil and 1 tbsp of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in preheated oven and cook for 30 minutes until tender all the way through.
- Once the squash is soft, add the contents of the tray to a blender, discarding the garlic skins first. Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tbsp olive oil. Blend until smooth. Taste and adjust the seasoning as necessary - you might need more lemon juice.
- Transfer the hoummous to a bowl and sprinkle with a little of the spice mix. Drizzle with olive oil and serve with warmed or griddled pitta bread.