1/2 butternut squash (about 400g.), peeled and cut into 2cm pieces
3 cloves minced garlic
3 Tbsp. Toasted Sesame Oil
1/2 Tbsp. Harissa Olive Oil, plus a little extra for drizzling
1 - 540ml can chickpeas, drained and rinsed
Heat oven to 200C. Put the butternut squash in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 minutes, until the squash is really tender. Leave to cool. Tip the squash into a food processor with any juices from the tin. Add the garlic and the remaining ingredients, season with salt and blend to a paste. Scrape the hummus into a bowl. Drizzle with extra Harissa Olive Oil before serving.
*Tested in Moroccan Cooking Class