Red Mezze with Butternut Hummus

Name: Red Mezze with Butternut Hummus
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 medium butternut peeled, seeded, cubed and roasted; Dash olive oil; Garnish with:; 3 pita breads cut into 8 wedges; ¼ tsp chilli flakes; 200g peppered salami; 60g roasted red peppers,; 60g sundried tomatoes sliced; 100g peppadews; 100g marinated olives, stoned; 400g feta cheese; Pomegranate rubies; 2 cloves garlic, crushed with the peel on; Garnish:; 2 tbsp extra virgin olive oil; 2 tbsp sesame oil; ½ tsp ground cumin, toasted; Juice of 1 lemon; 2 tbsp tahini paste; 125ml chickpeas, drained and rinsed; 2 tbsp honey; 2 tbsp butter; Pinch of sea salt; Mint

Recipe by:

Siba Mtongana

Cook time

Prep time

Serves

Skill

Easy

Skill

Ingredients

Method

Ingredients

1 medium butternut peeled, seeded, cubed and roasted
Dash olive oil
Garnish with:
3 pita breads cut into 8 wedges
¼ tsp chilli flakes
200g peppered salami
60g roasted red peppers,
60g sundried tomatoes sliced
100g peppadews
100g marinated olives, stoned
400g feta cheese
Pomegranate rubies
2 cloves garlic, crushed with the peel on
Garnish:
2 tbsp extra virgin olive oil
2 tbsp sesame oil
½ tsp ground cumin, toasted
Juice of 1 lemon
2 tbsp tahini paste
125ml chickpeas, drained and rinsed
2 tbsp honey
2 tbsp butter
Pinch of sea salt
Mint

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Method

For the Hummus:

Preheat the oven to 180 degrees C and lightly grease a baking tray with oil.
Place the butternut and the garlic cloves on the tray and season with sea salt. Dot butter around evenly and drizzle with honey.
Roast for 40 minutes until golden and tender.
Set aside to cool.
Remove the peel from the garlic. Place the roasted butternut and garlic in a blender with the rest of the ingredients and process to a smooth paste.
Transfer the hummus to a serving dish, sprinkle over the pomegranate rubies and drizzle with the oil.

Arrange the rest of the ingredients around the hummus, sprinkle chilli flakes over and garnish with mint.