Butternut Squash Dip with Toasted Hazelnuts

Deliciously sweet and creamy dip made with butternut squash and tahini, topped with toasted hazelnuts.

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This is another lovely dip recipe from Honey & co, which I have been making a lot recently. When I first made this dip I wasn’t sure what to expect as I’ve never had anything like it, but I was not disappointed, it is absolutely delicious, and probably my favourite dip of all time!

Its really easy to make, and makes a great addition to a mezze meal to contrast with the sharp lemony flavours of hummus.

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Variations: You can leave off the hazelnuts if your not keen, or add a different nut, or you could top it with something different all together like a dollop of yoghurt.

Ingredients: Serves 4 as a starter or mezze

  • 1 large butternut squash (600g peeled and deseeded)
  • 1/2 tsp salt
  • 60g tahini
  • 2 tsp honey
  • 30g hazelnuts, toasted and roughly chopped.

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To Make:

Peel and chop the butternut squash into rough cubes. Place in a large pan with a splash of water, cover and cook over a low heat for 10 minutes  – don’t remove the lid or stir in the 10 minutes, you need to keep the lid on so it doesn’t burn!)

Once the 10 minutes is up, remove the lid and stir then replace the lid and leave for another 10 minutes. Repeat this process until the butternut squash begins to fall appart as you stir it.

Once the butternut squash is cooked, keep stiring until it has completely broken down into a puree, then stir in the salt, tahini and honey.

Place in a serving bowl and top with some roughly chopped toasted hazelnuts. Serve with some lovely flatbreads and enjoy!

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Quick and Easy Hummus

Super quick, easy and delicious hummus recipe 

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This recipe comes from one of my favourite cookbooks at the moment; Honey & Co. Ive tried lots of other hummus recipes before, but Ive never found one that tastes as good as this or is as easy! The recipe in the book used dried chickpeas, but I just use a can of chickpeas which means I can have it made in 5 minutes!

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Variations: You can add any extra flavour you want to the hummus, I love using some fresh coriander.

Ingredients: Makes one large bowl full (enough for 4 people as a starter or mezze)

  • 250g can of chickpeas
  • 2 cloves of garlic
  • 125g tahini paste
  • 1/2 a tsp salt
  • 1-3 tbsp lemon juice

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To Make:

Pour the contents of the tin of chickpeas (including the water) in a small pan and bring to the boil.

Turn off the heat and drain the chickpeas into a blender, reserving the cooking liquid. Add all the other ingredients to the blender along with around half of the reserved cooking liquid.

Blend to form a smooth paste (add more liquid if required!). At this point the mixture will be a bit runnier than you would expect but it will firm up in the fridge!

Cover with clingfilm and chill in the fridge for at lest half an hour.

Top with some paprika or cumin and fresh herbs. Serve with some flatbreads and enjoy!

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