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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.
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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We are taking a short break from the 30th of May until the 9th of June. During this period you can still place your order but deliveries will be done after the 9th of June.