Roasted Squash and Hummus

 

                Tahini is also served with dessert as a dip: it is then mixed with molasses, honey, or even, in Quebec, with maple syrup.

4 servings

• 1 butternut squash, peeled and seeded
• 30 ml melted butter
• 15 ml honey
• 30 ml zatar
• Salt and pepper

For the hummus

• 125 ml olive oil
• 3 cloves of garlic, peeled and crushed
• 1 can (540 ml) chickpeas, rinsed and drained
• 30 ml tahini
• Juice of 1 lemon
• Salt and pepper

1. Cut the squash into sticks 5 cm long by 2 cm wide.
2. In a small bowl, melt the butter and honey for 20 seconds in the microwave.
3. In a large bowl, combine the squash sticks with the honey butter and zatar; season and mix well.
4. Place the sticks on a baking sheet lined with parchment paper.
5. Bake for 20 minutes in the oven at 400F (200C); serve with homemade or store-bought hummus.
6. For homemade hummus, combine all the hummus ingredients and puree using a blender; season.

BON APPÉTIT