I posted a version of this a few weeks back but it’s so good - and this photo is better - that the food love needs sharing again.
Harissa roasted carrots on a bed of rocket pesto and squash & chickpea hummus (both homemade), with a serene scattering of seeds, and a slice of sourdough side.
1 small butternut squash, cubed and roasted at 180Cfan/400F until soft (cover with foil for 20 mins and remove foil for further 10-15
1 can chickpeas, drained and rinsed
1 tbsp sesame tahini
1 small clove of minced garlic
1 lemon juiced
1/2 tsp cumin (optional)
Pinch salt
2tbsp olive or vegetable oil
Small amount of water
When squash is cooled, blitz everything except water in a blender. Then add one or two desert spoons of water for consistency
2 bags of 80g basil or normal bag of rocket leaves (or one of each)
tbsp Engevita B12 yeast flakes
tbsp pine nuts
1 small minced garlic
tsp capers non-pareille
pinch of salt
Squeeze of 1/4 lemon
2tbps of olive or vegetable oil
Additional water to thin if needed
Pulse everything in a blender, spooning down the sides occasionally. If it won't get to pesto consistency, add a tsp water rather than more oil.
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