Here is our take on Gordon Ramsay’s Moroccan Roasted Squash Hummus, a delicious winter hummus. Using local organic butternut pumpkin and home-cooked organic chickpeas it is simply delicious, and very economical. Pair with a hearty soup, or use it in a pita or wrap.
Roasted Butternut Hummus
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
- 1 Tbsp coriander seed
- ½ Tbsp fennel seed
- ½ Tbsp cumin seed
- 1 tsp paprika
- 800g organic butternut pumpkin (deseeded and peeled)
- 2 cloves garlic
- 1 thumb-sized piece of ginger
- 3 Tbsp olive oil
- 4 Tbsp tahini
- 300g coooked chickpeas
- 1 Tbsp freshly sqeezed lemon juice
- 1 tsp salt
See our post on how to cook chickpeas from scratch. If you have frozen chickpeas, just pour boiling water over them to defrost.
- Place the coriander, fennel and cumin seeds in a dry pan and stir continuously over a medium heat until they are aromatic, around 2-3 mins.
- Transfer the toasted spices to either a pestle and mortar or a sprice grinder, add the paprika and grind.
- Meanwhile dice the peeled pumpkin (around 2cm dice) and place in a large bowl.
- Scrape the skin off the ginger with a teaspoon. Chop the peeled ginger in a food processor or by hand, then add to the bowl.
- Roughly chop the peeled garlic, add to the bowl.
- Drizzle the pumpkin with a dash of olive oil (around 2 Tbsp) and sprinkle the ground spice mix over the top. Briefly mix together.
- Bake at 180°C for half an hour until the pumpkin is tender and delicious. (You can serve the pumpkin just like this in a special salad.)
- Place the soft pumpkin, and all the rest of the ingredients in a food processor and blend until smooth and creamy. Check the seasoning, add more salt and/or lemon juice as needed.
Store in an airtight container in the fridge for several days.