SERVES 8–10
8-10人份
材料：
1 butternut squash, about 850g, peeled, deseeded and cubed
一只冬南瓜锋边，大約850克怪得，削皮度液、去籽尸闸，切塊兒。
2 garlic cloves, bashed
2瓣兒蒜兵拢，拍一下（留蒜皮）
3cm piece of fresh root ginger, peeled and finely chopped
3厘米長(zhǎng)姜塊兒翻斟，削皮，精切
Olive oil
橄欖油
1 tbsp tahini
1湯匙芝麻醬
1 × 400g tin chickpeas, drained and rinsed
一個(gè)400克的鷹嘴豆罐頭说铃，瀝干
Juice of ? lemon
半個(gè)檸檬的汁液
Sea salt and freshly ground black pepper
海鹽和新鮮黑胡椒粉
Warmed or griddled pitta bread or flatbread, to serve
面包或者餅访惜，吃的時(shí)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湯匙香菜籽
? tbsp fenugreek seeds
半湯匙葫蘆巴籽
? tbsp fennel seeds
半湯匙茴香籽
1 tbsp mustard seeds
1湯匙芥菜籽
? tbsp cumin seeds
半湯匙孜然籽
1 tsp paprika
1茶匙紅辣椒粉
步驟：
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).
首先做香料粉腻扇。把肉桂棒掰成小片兒债热，放在一只干的鍋里，放上丁香和各種籽幼苛，用中火炒大約1分鐘窒篱，直到這些香料開(kāi)始炸裂。（邊炒邊晃動(dòng)一下這些香料蚓峦，以防它們溫度過(guò)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.
炒好了之后舌剂，從火上移開(kāi)，加入辣椒粉暑椰，倒在一個(gè)攪拌機(jī)里面霍转，攪拌到這些混合物成粉狀，如果需要的話一汽，篩一下避消。這些香料粉可以在密閉的容器中保存3個(gè)月。
3. Preheat the oven to 180°C/Gas 4.
預(yù)熱烤箱180攝氏度召夹。
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.
制作南瓜鷹嘴豆泥岩喷。在一只大碗里，把南瓜监憎、蒜和姜混合起來(lái)纱意，加上2湯匙的橄欖油和1湯匙的香料粉，用鹽和黑胡椒調(diào)味鲸阔，并且在烤盤(pán)上也撒上點(diǎn)兒鹽和黑胡椒偷霉，然后把南瓜混合物放在烤盤(pán)里，進(jìn)烤箱烤30分鐘褐筛，直到南瓜變軟类少。
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.
一旦南瓜變軟了，加入這些物質(zhì)到一個(gè)攪拌器里面渔扎，丟掉蒜皮硫狞，加入芝麻醬、鷹嘴豆和檸檬汁，以及2湯匙的橄欖油残吩。攪拌直到混合均勻且細(xì)膩财忽。嘗一下，看看是否需要再調(diào)整一下調(diào)味料世剖，可能需要再加點(diǎn)兒檸檬汁定罢。
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.
把南瓜鷹嘴豆泥放在一只碗里，撒上一點(diǎn)兒香料粉旁瘫，淋上點(diǎn)兒橄欖油祖凫，用面包或者餅蘸著吃~
特別說(shuō)明：這道菜出自大神Gordon Ramsay哦~
