FRIJE

Instructions

• 1.   Drain the chickpeas and plunge them into a pot of boiling water. Cook them for 5 minutes, then drain them and let them soak in cold water so that you can easily peel them.
• 2.   Cut the butternut squash into small cubes and sauté them in a pan with half of the olive oil for 5 minutes. Put them in a blender with the peeled chickpeas, tahini, lemon juice, turmeric, salt, and chili according to your taste. Grate the ginger and squeeze the pulp in your hand over the bowl to extract the juice. Add another 1dl of cold water and blend until you obtain a smooth houmous.
• 3.   Toast the sesame and flax seeds and a pinch of chili in a hot pan for 2 to 3 minutes until they are colored.
• 4.   Arrange the houmous and decorate it with coriander, seeds, and a drizzle of olive oil. Serve as an appetizer with grilled Naan bread.

Notes & Suggestions

• Replace the butternut squash with carrots, beets, parsnips, cauliflower, or broccoli.

Nutritional information *