Morccan Roasted Squash Hummus Recipe

step 1

• STEP 1.In a pan add a cinnamon stick (break it into half), 1 tsp cloves, 1tsp coriander seeds, 1tsp fenugreek, and 1 tsp fennel, roast the ingredients until the aroma is released (make sure not to burn).

step 2

• STEP 2.After roasting for about a minute or so add the mustard seeds and cumin seeds, roast them along.

step 3

• STEP 3.When the seeds start popping they are ready to get transferred in the mortar and pestle.

step 4

• STEP 4.Add 1tbsp paprika and pound them into a fine powder.

step 5

• STEP 5.For the hummus peel and chop the squash, put them in a baking tray, simply dash and chop some garlic and ginger, and sprinkle them on top, drizzle some olive oil, and season it with salt to taste and spice powder we just pounded.

step 6

• STEP 6.Put it in an oven and cook it for half an hour at 180 degrees c.

step 7

• STEP 7.Allow the squashes to cool and put it in a blender, also add 1 tbsp tahini, ½ cup pre-cooked chickpeas, squeeze half a lemon, and a drizzle of olive oil.

step 8

• STEP 8.Blend it into an aromatic and creamy paste. Serve it with crusty bread.