Just as there’s no universal curry powder, nor is there a universal ras el hanout. It is Arabic for “head of the shop” and is traditionally a blend of the best spices a merchant has to offer. Combined with chickpeas, roasted squash, and tahini, and served with pita, it makes a lovely dip to accompany drinks or, with a salad, a nice light lunch.
SERVES: 8–10
INGREDIENTS:
- 1 butternut squash, about 2 pounds, peeled, seeded, and cubed
- 2 garlic cloves, smashed
- 1-inch piece of fresh ginger, peeled and finely chopped
- Olive oil
- Sea salt and freshly ground black pepper
- 1 Tbsp tahini
- One 14-ounce can chickpeas, drained and rinsed
- Juice of ½ lemon
- Warmed or grilled pita bread or flatbread, to serve
FOR THE RAS EL HANOUT SPICE BLEND:
- 1 cinnamon stick
- 1 tsp cloves
- 1 Tbsp coriander seeds
- ½ Tbsp fenugreek seeds
- ½ Tbsp fennel seeds
- 1 Tbsp mustard seeds
- ½ Tbsp cumin seeds
- 1 tsp paprika
INSTRUCTIONS:
- First make the spice blend. Break the cinnamon stick into pieces. Place in a dry pan with the cloves and seeds, and toast over medium heat for about 1 minute until aromatic and the seeds are popping (shake the spices in the pan as you heat them to prevent them from burning).
- Once toasted, remove from the heat and add the paprika. Place in a spice grinder, blender, or mortar and grind until the mixture is a powder—sift it if necessary. This spice blend will keep for up to 3 months if stored in an airtight container.
- Preheat the oven to 350°F.
- Make the hummus. In a large bowl mix the cubed squash, garlic cloves, and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting pan. Place in the preheated oven and cook for 30 minutes until tender all the way through.
- Once the squash is soft, add the contents of the pan to a blender, discarding the garlic skins. Add the tahini, chickpeas, and a squeeze of lemon juice along with 2 tablespoons of olive oil. Blend until smooth. Taste and adjust the seasoning as necessary—you might need some extra lemon juice.
- Transfer the hummus to a bowl and sprinkle with a little of the spice mix. Drizzle with olive oil and serve with warmed or grilled pita bread on the side.
