![More-occo](https://magarticles.magzter.com/articles/8810/577511/6005770351c30/More-occo.jpg)
Butternut & harissa hummus
Serves 6
Prep 10 mins plus cooling
Cook 45 mins
1/2 butternut squash (about 400g), peeled and cut into 2cm pieces
3 garlic cloves, unpeeled
2 tbsp olive oil
3 tbsp tahini
1 tbsp harissa, plus a little extra for drizzling
400g can chickpeas, drained and rinsed
1 Heat the oven to 200C/180C fan/gas 6. Put the butternut squash and unpeeled garlic cloves in a roasting tin, season well and tip in 100ml water. Cover the tin with foil and bake for 45 mins until the squash is really tender. Leave to cool.
2 Tip the squash into a food processor with any juices from the tin. Squeeze the garlic from its skins into the processor. Add the remaining ingredients, season with salt and blitz the mixture to a paste.
3 Scrape the hummus into a bowl. Drizzle with extra harissa before serving.
PER SERVING 155 kcals, fat 9g, saturates 1g, carbs 13g, sugars 3g, fibre 3g, protein 4g, salt 0.4g
Seeded flatbreads
Makes 12
Prep 45 mins plus 1 hr rising
Cook 30 mins
7g sachet fast-action dried yeast
1 tsp caster sugar
400g strong white bread flour
200g wholemeal bread flour oil, for the bowl
1 tbsp nigella seeds
2 tbsp sesame seeds
Esta historia es de la edición January 2021 de BBC Easy Cook.
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Esta historia es de la edición January 2021 de BBC Easy Cook.
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