Name: Tahini and Squash Dip
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves: 6
Ingredients: sea salt and freshly ground black pepper; 2 tbsp Dukka; 3 tbsp olive oil, plus extra for brushing; 6 round flatbreads; 1 tsp ground allspice; 1 kg /2 lb 4 oz butternut squash, peeled, deseeded and cut into bite-sized chunks; 4 heaped tbsp light tahini paste; 125 ml /4 fl oz/½ cup Wholemilk Yogurt or Greek yogurt; 1 small handful of coriander/cilantro leaves, chopped; juice of 1 lemon; 2 garlic cloves, crushed; 2 tsp pomegranate molasses (optional); 1 tbsp sesame seeds, toasted

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

A jar of tahini is surprisingly versatile: hummus wouldn’t be hummus without it, and a spoonful stirred into a miso stock makes a rich broth. I like to add a little to a soy-ginger dressing or use it as a healthier alternative to butter. Here, the sesame seed paste is turned into a moreish butternut squash dip, served with spicy flatbread crisps.