A fragrant ras el hanout spice blend is toasted and ground together to deepen the flavor of this North African take on an appetizer favorite.
- 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
- 1 tbsp tahini
- 1 x 400g tin chickpeas, drained and rinsed
- Juice of ½ lemon
- Sea salt and freshly ground black pepper
- Warmed or griddled pitta bread or flatbread, to serve
For the ras el hanout spice blend:
- First make the spice blend. Break the cinnamon stick into pieces. Place in a dry pan with the cloves and seeds, and toast over a 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 them from burning).
- Once toasted, remove from the heat, and add the paprika. Place in a spice grinder, blender or mortar and grind until the mixture is a powder – sift it if necessary. This spice blend will keep for up to 3 months if stored in an airtight container.
- Preheat the oven to 180°C/Gas 4.
- Make the houmous. In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the 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. Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tablespoons of olive oil. Blend until smooth. Taste and adjust the seasoning as necessary – you might need some extra lemon juice.
- Transfer the houmous to a bowl and sprinkle with a little of the spice mix. Drizzle with olive oil and serve with warmed or griddled pitta bread on the side.
Recipe by Gordon Ramsay
- Serving Size: 8-10
- Calories: 134
- Sugar: 2.5 g
- Sodium: 147 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 22.3 g
- Fiber: 5.6 g
- Protein: 4.6 g
- Cholesterol: 0 mg
Keywords: hummus, chickpeas, tahini, appetizer, dip