Ramsay's Roasted Butternut Squash Hummus
A fantastic healthy dip perfect for the holidays or anytime you might have company coming. Butternut squash is roasted with an Arabic Ras El Hanout spice mixture. Based on a recipe by Gordon Ramsay.
Yield
8 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ras el hanout spice blend | |||
| 1 |
cinnamon sticks
|
*
|
|
| 1 | teaspoon |
cloves
|
|
| 1 | tablespoon |
coriander
|
|
| ½ | tablespoon |
fenugreek
|
|
| ½ | tablespoon |
fennel seeds
|
|
| 1 | tablespoon |
mustard seeds
|
|
| ½ | tablespoon |
cumin seeds
|
|
| 1 | teaspoon |
paprika
|
|
| Hummus | |||
| 2 | pounds |
butternut squash
|
|
| 2 | cloves |
garlic
|
|
| 1 | inch |
ginger root
|
*
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | cup |
tahini (sesame paste)
sesame paste |
*
|
| 12 | ounces |
chickpeas (garbanzo beans)
|
|
| 1 | tablespoon |
lemon juice
juice of 1/2 of a lemon |
|
|
sea salt
|
*
|
||
|
black pepper
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ras el hanout spice blend | |||
| 1 | each |
cinnamon sticks
|
*
|
| 5 | ml |
cloves
|
|
| 15 | ml |
coriander
|
|
| 7.5 | ml |
fenugreek
|
|
| 7.5 | ml |
fennel seeds
|
|
| 15 | ml |
mustard seeds
|
|
| 7.5 | ml |
cumin seeds
|
|
| 5 | ml |
paprika
|
|
| Hummus | |||
| 907.2 | g |
butternut squash
|
|
| 2 | cloves |
garlic
|
|
| 1 | inch |
ginger root
|
*
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
tahini (sesame paste)
sesame paste |
*
|
| 346.8 | ml/g |
chickpeas (garbanzo beans)
|
|
| 15 | ml |
lemon juice
juice of 1/2 of a lemon |
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Make the spice blend.
Breaks the cinnamon stick into pieces and place into a skillet with the cloves, coriander, fenugreek, fennel seeds and cumin seeds. Toast over medium heat until aromatic and the seeds begin to pop, make sure to keep the spices moving as you heat the pan to keep them from burning.
Remove from the skillet and add the paprika, and grind using a pestal and mortar or spice grinder, sift. Will keep for 3 months in sealed in a container.
Pre-heat your oven to 350℉ (180℃).
Peel, seed and cube the butternut squash. Add to a mixing bowl with the garlic, ginger, 2 tablespoons of olive oil and one tablespoon of the spice mixture. Season with salt and fresh ground black pepper and arrange in a single layer on a baking sheet. Roast of 30 minutes until tender.
Add the squash to a blender, add the tahini, chickpeas, lemon juice and 2 tablespoons of olive oil. Blend until smooth. Taste and season with salt and black pepper as needed.
Add extra lemon juice if desired.
Transfer to a serving bowl and sprinkle with some of the spice mixture and drizzle with a bit more olive oil.
Serve with warm pita or veggie sticks.
