Ramsay's Roasted Butternut Squash Hummus

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.