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Butternut Squash Harissa Dip
Preparation time: 1 hour
Roasted squash gives a lovely caramel flavor to this dip and paired with the rosa harissa and yoghurt makes it even better. Serve this dip as part of a mezze spread and serve with crudités, warm pitta or flatbread.
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INGREDIENTS
- 800g butternut squash flesh, cut into cubes
- 3 garlic cloves, unpeeled
2 tbsp olive oil, plus extra for drizzling - 3 tbsp Jars of Goodness Lemon Tahini Sauce
- 1 tbsp Jars of Goodness Rosa Harissa Paste, plus extra for drizzling
- 100g Greek Bio yoghurt
squeeze lemon juice - 1 tsp black and toasted white sesame seeds
- 2 tbsp roughly chopped coriander leaves
METHOD
- Preheat the oven to 200˚C. On a large baking tray, toss the squash, garlic and oil. Season, spread out and roast for 40-45 minutes, until very tender. Set aside to cool.
- Slip the garlic cloves from their skin and whizz in a food processor with the squash, tahini, harissa and yogurt to a thick paste. Check the seasoning and add a squeeze of lemon juice. Transfer to a serving bowl and chill until ready to serve. Stir together a little olive oil and harissa, drizzle over the top, and scatter with the seeds and coriander before serving with warm pitta or crudités.
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