Married to a Lebanese I learnt how to make hummus, this amazing dish loved the world over, the proper way. I’ve gone on to develop the idea behind the dish further, making it lighter and adding another taste element into it. Although chick peas are well loved across the Middle East and Subcontinent, I realise that for some people it can prove a little taxing on the digestive system. I’ve replaced it with butternut squash that brings to the dish not only lightness, but a delicious sweet flavor.
1 butternut squash peeled and cut in pieces
2 tbsp olive oil
1 tbsp cinnamon
100g light tahini paste
100g greek yoghurt
2 garlic clove crushed
1 tsp sesame seeds
1½ tsp date syrup
Salt to taste
Place the butternut squash in a baking tray and mix it with the olive oil, cinnamon and ½ tsp of salt. Bake for about 50 minutes, stirring now and then not to burn. Remove from the oven and let it cool.
Place the baked butternut squash into a food processor along with the tahini, garlic and yoghurt and blend until combined but not totally smooth.
Drizzle the hummus with date syrup (and olive oil if desired) and a dusting of nutmeg.