Butternut squash hummus with wholegrain pita crisps

Serves 4

Butternut squash hummus

• 500 g butternut squash
• 4 dl chickpeas
• 1 tbsp fresh rosemary
• ½ tsp cinnamon
• ½ tsp cumin seeds
• ½ tsp salt
• 1-2 cloves of garlic
• 1 dl good olive oil
• 4 tbsp lemon juice
• 1/2 tbsp tahini

Cut the butternut squash lengthwise and remove the seeds with a spoon. Put the pieces on a lined baking tray and bake them around 30 minutes, until fork-tender, at 200 degrees. Scrape out the flesh with a spoon and puree it with olive oil in a blender.

Chop the rosemary, crush the garlic cloves and crush the cumin seeds in a mortar. Add the chickpeas, crushed garlic, spices, tahini and lemon juice to the squash puree and blend until smooth.

Put the ready hummus in a serving bowl, add a dash of olive oil, season with freshly grounded black pepper and garnish with rosemary.

Wholegrain pita crisps

• 4 wholegrain pita breads
• ½ dl olive oil
• flake salt
• black pepper

Cut the pita breads into six small triangles each. Halve each triangle into two thinner crisps. Spread out the crisps on a lined baking tray and grease them with olive oil.

Sprinkle the crisps with flake salt and freshly ground black pepper. Roast the chips at 250 degrees for approximately 8-10 minutes, until they are browning around the edges. Serve with pumpkin hummus.

Butternut squash tips

Cutting the butternut squash is easier with the help of a proper knife. The hard shell requires one that is sharp and sturdy.

Don’t throw away the seeds – clean, dry and roast them with spices and oil for a crispy snack.

The roasted flesh of the butternut squash is easy to scoop out with an ice cream spoon.

Use the empty shell as a hummus or soup bowl.