Butternut Hummus, with Khobez, Za’atar and Onion Confit
Twist on the ususal hummus with Butternut Squash and Za’atar. The Middle-Eastern spice blend that can be mixed with olive oil and used as a dip or rubbed on bread.
Vegan
Plant Based
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Butternut Hummus, with Khobez, Za’atar and Onion Confit
−
+
£155.22
For the Butternut Hummus:
Tahini Paste
/g
20.0 g
0%
Ground cumin
/g
10.0 g
0%
Marmite Yeast Extract 600g Tub
/g
10.0 g
0%
Lemon juice
/ml
30.0 ml
0%
Olive oil
/ml
40.0 ml
0%
Butternut Squash
/kg
1.0 kg
0%
Seasoning (salt+pepper)
/g
2.0 g
0%
For the onion confit:
Olive oil
/ml
30.0 ml
0%
Red onions
/g
300.0 g
0%
Balsamic vinegar
/ml
20.0 ml
0%
To serve:
dairy free feta
/g
250.0 g
0%
Dill
/g
10.0 g
0%
Coriander
/g
20.0 g
0%
Khobez
/g
800.0 g
0%
Za'atar
/g
15.0 g
0%
/
For the Butternut Hummus:
-
Tahini Paste 20.0 g
-
Ground cumin 10.0 g
-
Lemon juice 30.0 ml
-
Olive oil 40.0 ml
-
Butternut Squash 1.0 kg
-
Seasoning (salt+pepper) 2.0 g
For the onion confit:
-
Olive oil 30.0 ml
-
Red onions 300.0 g
-
Balsamic vinegar 20.0 ml
To serve:
-
dairy free feta 250.0 g
-
Dill 10.0 g
-
Coriander 20.0 g
-
Khobez 800.0 g
-
Za'atar 15.0 g
Preparation
-
For the Butternut Hummus:
- Preheat the oven to 180c
- Peel the butternut squash, quarter lengthways and remove the seeds.
- Drizzle with the olive oil and season.
- Roast in the oven for 40 minutes until golden and soft.
- Leave to cool.
- Put the Butternut squashand the KNORR Professional Garlic Puree in a food processor together with lemon juice, cumin, Marmite and the tahini and blend into a smooth paste.
-
For the onion confit:
- Thinly slice the red onions.
- Heat the olive oil and cook the onions for 20 minutes over a low heat until soft.
- Add balsamic vinegar and season to taste.
-
To serve:
- Heat the flat breads in a preheated oven and spread with the Butternut hummus.
- Generously sprinkle each flatbread with za’atar and prepared onion confit.
- Crumble the dairy free feta over the flatbreads, garnish with fresh coriander and dill.
