Lovely roast squash served on a toasted walnut harissa dip which is stirred into the creamy hummus – such a lovely combination of textures and flavours.
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The countdown to the book launch is well and truly on now–I’m so excited. I think the first advance copies arrive in October, so I can’t even imagine how it will feel to hold it in my hands for the first time!
I’m also loving all the autumn veggies–this gorgeous Kabocha squash appeared in my organic box and was just waiting to be roasted and served on a bed of creamy hummus!!
I also made a delicious toasted walnut harissa dip to dollop and stir into the hummus–seriously tasty!
Did you notice I love roasting veg? Here are a few reasons I love it so much;
It’s one of the easiest meals ever–I could eat a big bowl of roast veggies served with some dips or tahini sauce and toasted seeds every day and probably not get bored.
It intensifies the flavour of most veg–roast cauliflower..mmm
And guess what–it’s actually great for preserving nutrients!
So get roasting guys 😉
Love Niki xxx
Lovely roast squash served on a toasted walnut harissa dip which is stirred into the creamy hummus - such a lovely combination of textures and flavours.
Prep time: 15 minutes mins
Cook time: 1 hour hr
2-4 servings
No ratings yet
Ingredients
- 1 squash I used Kabocha sliced –no need to remove the skin
- 1 tbsp olive oil
- Pinch sea salt
For the hummus
- 1 can organic cooked chickpeas–reserve 4 tbsp of the water/ aquafaba
- 2 tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 1/2 tsp sea salt
- Juice 1 lemon
- 1 cloves garlic
- 2 tbsp tahini
- 2 tbsp coconut yogurt or cream
For the walnut harissa dip
- 4 tbsp walnuts
- 1 tbsp harissa
- 2 tbsp extra virgin olive oil
- Juice 1/2 lemon
- 2 tbsp water
- Pinch salt
For the toppings
- Coriander
- Chilli flakes
- Extra virgin olive oil
Instructions
To roast the squash
Pre heat your oven to 180c
Place the squash on a baking tray and coat in olive oil & salt.
Bake for approx 45 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.
To make the hummus
Add the chickpeas to your food processor or blender with the garlic, lemon juice, tahini, cumin seeds, coconut yogurt & olive oil
Blitz until smooth (approx 2 minutes), add a little water to loosen if needed.
Season to taste and blitz again.
To make the dip
Add all the ingredients to a mini chopper and blitz until you get a chunky paste.
To serve
Spread the hummus onto a platter, top with the roast squash, dollops of the walnut harissa dip, coriander, chilli flakes, and a drizzle of olive oil.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Squash, Chickpeas or Walnuts
Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!
Chana Masala Mango Naan
Aubergine Zaalouk with Chickpeas and Za’atar Flatbread
Wild Garlic Chickpea Stew with Pesto and Wild Garlic Flatbreads
Fruity Carrot Cake Muffins
Sticky Tamarind Squash Curry with Coriander and Mint Dressing
Discuss this Recipe with Niki
2 Responses
Why add yogurt to hummus?
Reply
Hi Leanne
You don’t need to. It adds extra creaminess.
Love
Niki xxReply
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