Butternut & harissa hummus

• ½ butternut squash

  (about 400g), peeled and cut into 2cm pieces

• garlic cloves↗3

  unpeeled

• olive oil↗2 tbsp tbsp
• tahini paste↗3 tbsp tbsp
• harissa↗1 tbsp tbsp

  plus a little extra for drizzling

• can chickpeas↗400g g

  drained and rinsed

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.

2. 2

   Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.

3. 3

   Scrape the hummus into a bowl. Drizzle with extra harissa before serving.