My daughter made this tonight and it was utterly delicious – the photo doesn’t do it justice. Also, the best houmous I have ever tasted!
Serves 2
Houmous
- 1/2 can of chickpeas
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon smoked paprika
- juice of half a lemon
- 1 and a half heaped tablespoons of tahini
- 2 tablespoons of cold water
- 1 large clove of garlic
Place all the ingredients in a food processor and smoosh. (Our food processor is called Brian.)
Roast tray
- tablespoon olive oil
- seeds of half a butternut squash
- the other half of the can of chickpeas
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 clove of garlic, skin-on but pricked all over
- half a red onion
- half a butternut squash, peeled and cubed
- half a small cauliflower in florets
- juice of the other half of the lemon
- handful of fresh coriander leaves
- salt & pepper
Mix the oil in a baking tray with the spices and seeds and chickpeas, and roast in an oven at 180C fan for 20 minutes.
Whilst that’s roasting, boil or steam the butternut squash and cauliflower until soft. Drain and add to the oven tray mix with red onion and garlic. Place back in oven for 20 minutes.
Serve with lemon juice and fresh coriander leaves and a side dish of slaw.