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    Roasted squash & coriander houmous

    by Chetna Makan

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes

    Serves: 4-6


    1 butternut squash, ½ peeled and chopped into 1cm pieces
    2 tbsp olive oil
    6-8 cloves garlic, peeled
    400g can chickpeas, plus ½ their liquid
    3 tbsp Cooks’ Ingredients Tahini
    1 lemon, juice
    25g pack coriander, roughly chopped
    Pitta bread or crudités, to serve


    1. Preheat the oven to 200ºC, gas mark 6. Put all the squash (the half and the chopped) on a baking tray, season and coat with 1 tbsp olive oil. Roast for 45 minutes, turning and adding the garlic halfway through cooking, until soft and slightly charred.

    2 Set aside the chopped squash, then scoop the squash fesh carefully out of the roasted half and put in a blender with the garlic and remaining ingredients, reserving the chopped squash and setting aside a few coriander leaves to serve. Whizz into a paste and transfer to a serving bowl. Scatter over the reserved squash, drizzle with the remaining 1 tbsp oil and scatter over a few torn coriander leaves. Serve with pitta bread or crudités for dipping. 

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    WASTE NOT: TAHINI Mix a few tablespoons with a little water, lemon juice and crushed garlic. Season and use to coat chicken, pork or tofu.  


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