This is a Gordon Ramsey recipe and is absolutely delicious!

Serves 8 to 10

1 butternut squash (about 1&1/2lbs) , peeled, deseeded and cubed
2 garlic cloves, bashed
1 inch piece of fresh ginger, peeled and finely chopped
olive oil
sea salt and freshly ground black pepper
1 tbsp tahini
juice of 1/2 lemon
1 x 14 or 15 oz tin (the regular tin size) chickpeas drained and rinsed
Warmed or griddled pitta bread or flatbread, to serve

For the ras del hannout  (for sprinkling over the butternut squash before roasting and sprinkling over prepared hummus at the end. Don’t miss this stage)

1 cinnamon stick
1 tsp whole cloves
1 tbsp coriander seeds
1/2 tbsp fenugreek seeds
1/2 tbsp fennel seeds
1 tbsp mustard seeds
1/2 tbsp cumin seeds
1 tsp paprika

1.  First, make the ras del hannout spice blend. Break the cinnamon stick into pieces.
Place in a dry pan with the cloves and all the seeds (but not the paprika) and toast over medium heat for about 1 minute until aromatic and the seeds are popping (shake the spices in the pan as you heat them, to prevent burning)

2. Once toasted, remove from the heat and add the paprika. Place in a spice grinder, blender or pestle and mortar and grind until the mixture is a powder-sift it if necessary.
This spice blend will keep for up to 3 months if store in an airtight container

3. Preheat the oven to 350 F

4. Make the hummus. In a large bowl, mix the cubed squash, unpeeled garlic cloves and ginger with 2 tbsp olive oil and 1 tbsp of the Ras del hannout spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in reheated oven and cook for about 30 mins until tender all the way through.

5. Once the squash is soft, add the contents of the tray to a blender or food processor, discarding the garlic skins first. Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tbsp olive oil. Blend until smooth. taste and adjust the seasoning as necessary – you might need more lemon juice too.

6. Transfer the hummus to a nice bowl or dish and sprinkle with a little of the spice blend. Drizzle with olive oil and serve with warmed or griddled pitta bread