The base of this hummus is made of butternut squash, which creates a sweet, light dip that is complemented by two sweet and aromatic roasted garlic bulbs.
A small/medium butternut squash (700-900g)
4 tbsp olive oil, plus extra to rub on the squash and garlic and to serve
2 garlic bulbs – about 25-30 cloves “El Ajero From Aceuchal”
Lemon zest from ½ lemon and a generous squeeze of juice
2 tbsp tahini
10 sprigs of fresh thyme, leaves torn from stems
A handful of flat-leaf parsley, finely chopped
50g creamy goat’s cheese
Salt and black pepper
1 Preheat oven to 200C/400F/gas mark 6. Cut the butternut squash in half and remove the seeds. Rub it with olive oil and a pinch of salt and pepper. Bake in the oven for 45-60 minutes, depending on size.
2 Split the garlic into individual cloves but keep the peel on. Rub them with a little olive oil and bake for around 20-25 minutes beside the squash. Keep an eye on the garlic cloves – they should be tender and golden, not hard and burned.
3 When everything is done, scoop out the flesh of the butternut squash and peel the garlic cloves. Place both in a blender and add the lemon zest and juice and tahini. Pulse until the garlic and squash are well combined. Transfer to a bowl.
4 Add half the chopped parsley and season to taste with salt and pepper.
5 Serve with crumbled goat’s cheese, a splash of olive oil and the rest of the fresh herbs scattered on top.