Red Mezze with Butternut Hummus
Recipe by:
Siba Mtongana
45
15
6
Easy
- 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
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.
