400g x Chickpeas-tinned
300g x Butternut squash-seeded, peeled and diced into 2cm cube
5g x Ground cumin
5g x Ground coriander
7g x Ras el hanout
65g x EV olive oil
50g x Sunflower oil
50g Lemon juice
1 x Lemon zest
2 x Garlic cloves-peeled and grated
1 x TSP smoked sweet paprika
85g x Tahini paste
Salt and pepper
Pine nuts-optional


Put the oven on 200oC
Place the diced butternut squash on a baking tray and cook until completely soft adding a pinch of salt and pepper.
Drain and rinse the chick peas and place in a liquidiser with the cumin, baked squash, Ras el hanout and coriander.
Warm the oils slightly and pour into a jug with the lemon zest, juice, garlic salt and pepper and blitz with a hand blender.
Add the above mix to the liquidisers and blitz along with the paprika and tahini.

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