Roasted garlic and butternut squash hummus with goat's cheese
The base of this hummus is made of butternut squash, which creates a sweet, light dip that is complemented by two sweet and aromatic roasted garlic bulbs.
Serves 4-6
Note: if we peel/cut roast caramelise the squash could be deeper and tastier but loose freshness? consider
Note: if we peel/cut roast caramelise the squash could be deeper and tastier but loose freshness? consider
A small/medium butternut squash (700-900g)
4 tbsp olive oil, plus extra to rub on the squash and garlic and to serve
2 garlic bulbs – about 25-30 cloves
Lemon zest from ½ lemon and a generous squeeze of juice
2 tbsp tahini
1/2 tsp dried thyme
A handful of flat-leaf parsley, finely chopped
50g creamy goat's cheese
Salt and black pepper
4 tbsp olive oil, plus extra to rub on the squash and garlic and to serve
2 garlic bulbs – about 25-30 cloves
Lemon zest from ½ lemon and a generous squeeze of juice
2 tbsp tahini
1/2 tsp dried thyme
A handful of flat-leaf parsley, finely chopped
50g creamy goat's cheese
Salt and black pepper
1 Preheat oven to 200C. Cut the butternut squash in half and remove the seeds. Rub it with olive oil and a pinch of salt and pepper. Bake in the oven for 45-60 minutes, depending on size.
2 Split the garlic into individual cloves but keep the peel on. Rub them with a little olive oil and bake for around 20 minutes beside the squash. Careful Keep an eye on the garlic cloves – they should be tender and golden, not hard and burned.
3 When everything is done, scoop out the flesh of the butternut squash and peel the garlic cloves. Place both in a blender and add the lemon zest and juice,1/2 tsp thyme, and 2tbsp tahini. blitz until the garlic and squash are well combined. Transfer to a bowl.
4 Add half the chopped parsley and season to taste with salt and pepper.
5 Serve with crumbled goat's cheese, a splash of olive oil and the rest of the fresh herbs scattered on top.
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