南瓜鹰嘴豆泥

Roasted Squash Houmous

SERVES 8–10

8-10人份

材料：

1 butternut squash, about 850g, peeled, deseeded and cubed

一只冬南瓜，大约850克，削皮、去籽，切块儿。

2 garlic cloves, bashed

2瓣儿蒜，拍一下（留蒜皮）

3cm piece of fresh root ginger, peeled and finely chopped

3厘米长姜块儿，削皮，精切

Olive oil

橄榄油

1 tbsp tahini

1汤匙芝麻酱

1 × 400g tin chickpeas, drained and rinsed

一个400克的鹰嘴豆罐头，沥干

Juice of ½ lemon

半个柠檬的汁液

Sea salt and freshly ground black pepper

海盐和新鲜黑胡椒粉

Warmed or griddled pitta bread or flatbread, to serve

面包或者饼，吃的时候用。

FOR THE RAS EL HANOUT SPICE BLEND

香料混合物的做法：

1 cinnamon stick

一根肉桂棒

1 tsp cloves

1茶匙丁香

1 tbsp coriander seeds

1汤匙香菜籽

½ tbsp fenugreek seeds

半汤匙葫芦巴籽

½ tbsp fennel seeds

半汤匙茴香籽

1 tbsp mustard seeds

1汤匙芥菜籽

½ tbsp cumin seeds

半汤匙孜然籽

1 tsp paprika

1茶匙红辣椒粉

步骤：

1. First make the spice blend. Break the cinnamon stick into pieces. Place in a dry pan with the cloves and seeds, and toast over a 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).

首先做香料粉。把肉桂棒掰成小片儿，放在一只干的锅里，放上丁香和各种籽，用中火炒大约1分钟，直到这些香料开始炸裂。（边炒边晃动一下这些香料，以防它们温度过高烤焦了）

2. 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.

炒好了之后，从火上移开，加入辣椒粉，倒在一个搅拌机里面，搅拌到这些混合物成粉状，如果需要的话，筛一下。这些香料粉可以在密闭的容器中保存3个月。

3. Preheat the oven to 180°C/Gas 4.

预热烤箱180摄氏度。

4. Make the houmous. 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 tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

制作南瓜鹰嘴豆泥。在一只大碗里，把南瓜、蒜和姜混合起来，加上2汤匙的橄榄油和1汤匙的香料粉，用盐和黑胡椒调味，并且在烤盘上也撒上点儿盐和黑胡椒，然后把南瓜混合物放在烤盘里，进烤箱烤30分钟，直到南瓜变软。

5. Once the squash is soft, add the contents of the tray 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.

一旦南瓜变软了，加入这些物质到一个搅拌器里面，丢掉蒜皮，加入芝麻酱、鹰嘴豆和柠檬汁，以及2汤匙的橄榄油。搅拌直到混合均匀且细腻。尝一下，看看是否需要再调整一下调味料，可能需要再加点儿柠檬汁。

6. Transfer the houmous to a bowl and sprinkle with a little of the spice mix. Drizzle with olive oil and serve with warmed or griddled pitta bread on the side.

把南瓜鹰嘴豆泥放在一只碗里，撒上一点儿香料粉，淋上点儿橄榄油，用面包或者饼蘸着吃~

特别说明：这道菜出自大神Gordon Ramsay哦~