PUMPKIN HUMMUS WITH DUKKAH

There are lots of variations of dukkah, an aromatic Egyptian seasoning, which typically contains nuts, sesame seeds, coriander and cumin. Lovely sprinkled on hummus, lentils or rice. Hands-on time 15min, plus cooling. Cooking time about 45min. Serves 6, with leftovers

◆ 500g (1lb 2oz) pumpkin or butternut squash, peeled and deseeded ◆ 2 fat garlic cloves ◆ 1½tbsp extra virgin olive oil ◆ 400g tin chickpeas ◆ 2tbsp tahini ◆ Juice 1 lemon ◆ 2tsp dukkah ◆ Pinch cayenne pepper ◆ Crackers or breadsticks, to serve

1 Preheat oven to 200°C (180°C fan) mark 6. Cut pumpkin/squash into large chunks. Mix on a baking tray with garlic and 1tbsp of the oil. Roast for 40min until tender; cool.

2 Drain chickpeas, reserving the water. In a food processor, whizz the garlic, pumpkin and chickpeas until roughly chopped. Add tahini, lemon juice, 3tbsp of the reserved chickpea water and some seasoning. Whizz until smooth. Check seasoning.

3 Toast the dukkah in a dry frying pan for 2-3min until aromatic, mix in the cayenne pepper. Empty into a small bowl.

4 To serve, drizzle remaining ½tbsp oil over hummus and sprinkle with toasted dukkah.

PER 2TBSP HUMMUS

93cals, 4g protein, 5g fat (1g saturates), 6g carbs (1g total sugars), 3g fibre

GET AHEAD Prepare to end of step 2 up to 3 days ahead. Cover and chill. Allow to come to room temperature before serving. Complete recipe.