Ottolenghi’s new book ‘Jerusalem’ is the newest addition to my ever-expanding cookbook collection (I totally gave up trying to quit that addiction). I became fan of Ottolenghi’s cooking after visiting Nopi and loved ‘Ottolenghi the cookbook’, so it was without any doubt that I ordered this new one.
I have to say I absolutely love Jerusalem. It’s full of little personal stories about the idea and culture behind certain recipes and it gives great suggestions for typical Jerusalem products and ingredients. Also, I really think the photography is so much better than in Ottolenghi the cookbook. The breathtaking views of Jerusalem make me want to travel there immediately and the recipe pictures are mouthwatering.
There’s a long list of recipes I want to try from this book, but the first one I made was this butternut squash and tahini spread, or Butternut Hummus as I call it. In the book it’s described as “a dip that’s fantastically popular with anyone who tries it” and I can only agree. The slightly bitter and salty tahini is delicious in combination with the sweet roasted butternut squash and hint of cinnamon.
The suggestion in the book is to sprinkle over some sesame seeds (didn’t have those) and date syrup or maple syrup (I choose the latter one). I thought the syrup would maybe make this dip too sweet, but I was wrong: instead it really seems to intensify the flavor and adds some extra deepness.
This dip is delicious as a starter or part of a mezze selection, serve it with some flatbread for dipping and it will be gone before you know it!
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