Butternut & Harissa Houmous

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ butternut squash (about 400g), peeled and cut into 2cm pieces
• 3 garlic cloves, unpeeled
• 2 tbsp olive oil
• 3 tbsp tahini paste
• 1 tbsp harissa, plus a little extra for drizzling
• 400g can chickpeas, drained and rinsed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F).

2. Spread the butternut squash pieces and the unpeeled garlic cloves on a baking tray. Drizzle with the olive oil and toss to coat.

3. Roast for 35 to 40 minutes, turning once, until the squash is soft and golden at the edges and the garlic feels soft when pressed.

4. Leave the garlic to cool for a few minutes, then squeeze the soft flesh out of the skins and discard the skins.

5. Put the roasted squash, garlic flesh, drained and rinsed chickpeas, tahini and 1 tablespoon harissa into a food processor.

6. Blend until very smooth, adding a splash of water a little at a time if the mixture is too thick.

7. Spoon the houmous into a serving bowl, drizzle with a little extra harissa, and serve.