Ingredients
1 large butternut squash, peeled and diced
50ml rapeseed oil
1 tsp cumin seeds
2 fat garlic cloves
2 tbs tahini paste
1 tsp ground cumin
1 tsp malden salt flakes
60ml extra virgin olive oil
2 tbs lemon juice
1 tbs crushed hazelnuts
Preparation
Preheat your oven to 200oC/Mark 6. Using a roasting tin, emulsion the squash in the rapeseed oil, dust with cumin seeds and roast for approx 30mins until tender. Leave to cool, tumble into a food blender with the garlic, tahini paste, ground cumin, salt and blitz, whilst processing pour in the olive oil until the hummus smoothes out and tip in the lemon juice.
Decant into sharing bowls, sprinkle over the hazlenuts and dip to your heartâs content.
