This is a really gorgeous hummus from Gordon Ramsey. Ras del hannout is well worth making and adds such an exotic flavor to the roasted butternut squash. With the fresh ginger and garlic added, it’s truly a winner.
Serves 8 to 10
1 butternut squash, (about 1 3/4lbs to 2lbs), peeled, seeded and cubed
2 garlic cloves, crushed
1 inch piece of fresh root ginger, peeled and finely chopped
Olive oil
Sea salt and freshly ground black pepper
1 tbsp tahini
1 15 oz can of chick peas (Garbanzo beans)
Juice of 1/2 lemon
Warmed or griddled pitta bread or flat bread to serve
For the ras del hannout
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
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 and toast over medium heat for about 1 minutes, until aromatic and the seeds are popping. (shake the spices in the pan as you heat them to prevent burning)
Once heated, 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.
The spice blend will keep for up to three months if stored in an airtight container.
Preheat the oven to 350 F
Make the hummus.
In a large bowl, mix the cubed squash, garlic cloves and ginger with 2 tbsp olive oil and 1 tbsp of the spice mix.
Season with salt and pepper and scatter in a single layer in a roasting tray.
Place in a preheated oven and cook for 30 minutes until tender all the way through.
Once the squash is soft, add the contents of the tray to a blender or 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.
Transfer the hummus to a bowl and sprinkle with a little spice mix (I also used some fresh cilantro in the picture).
Drizzle with olive oil and serve with warmed or griddled pitta bread