Mix things up with this smoky twist on hummus. Baharat is a Middle Eastern spice blend, adding warmth and depth, and it pairs really well with butternut squash. You’ll be able to find it in the herb and spice section at most supermarkets.
Peel the butternut squash and remove the seeds, then cut the flesh into 2cm cubes and transfer to a mixing bowl. Drizzle with some olive oil, add
Remove from the oven, add the garlic cloves to the butternut squash and
Drain and rinse the chickpeas, then transfer them to a food processor along with the tahini, the remaining
Once the garlic has cooled, remove the skin and add the flesh to the processor along with the butternut squash cubes. Blend until smooth, then season to taste with salt and pepper.
Serve the hummus in a small bowl with a drizzle of extra virgin olive oil and an extra sprinkling of baharat on top.
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