Vegetarian mains
Warm Butternut Hummus, Roots & Blood Orange
Once the Christmas veg are well and truly all used up, thoughts at the farm turn to the new year and seasonal treats to come. Blood oranges herald the start of a great citrus season, and we relish them while they’re around. They’re used here to add zing to a medley of our winter roots, all served on a comforting warm hummus.
Ingredients
- 300g butternut, cut into 2cm chunks
- 3 beetroots, peeled and cut into wedges
- 2 garlic cloves
- 2 parsnips, cut into long tapering pieces
- 1 red onion, peeled and cut into wedges
- 1 tsp fennel seeds
- 2 tbsp tahini
- 1 tbsp harissa - add more to taste
- olive oil
- 1 tin chickpeas
- 1 lemon
- 60g watercress
- 2 blood oranges
- a little chopped mint to garnish
Method
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Step 1
Preheat your oven to 190°C/Gas 5. Boil a kettle.
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Step 2
Place the squash into a medium saucepan. Cover with boiled water. Add a pinch of salt. Boil for about 10-15 mins, until it’s just tender, while you continue.
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Step 3
Place the beetroot in a roasting tin, toss in a little oil, and season. Add the garlic (unpeeled) too. Roast for 10 mins. Next add the parsnips and onion tin into the roasting tray. Return to the oven for 15 mins more. Then, add the fennel seed and give the veg a shake. Remove the soft roasted garlic before returning the veg for approx. 15 minutes more, until they’re all nicely roasted.
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Step 4
While the veg cooks, transfer the squash to a food processor. Add the tahini, harissa and 2 tbsp of olive oil. Drain the chickpeas into the colander over a bowl to catch the chickpea water, known as ‘aquafaba’. Transfer the chickpeas to the food processor along with the roasted garlic (squeezed from its skin). Blitz the squash hummus to a desired texture. Add a little lemon juice and salt and pepper to taste, with a splash of aquafaba to loosen it, if needed.
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Step 5
Peel the oranges and slice into 1cm rounds. Toss them into the roasting veg about 5 mins before the veg is done, to warm.
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Step 6
Gently warm the hummus in the saucepan. Serve topped with the roasted veg and a side of watercress. Finish with a little freshly chopped mint.