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Store shelves brimming with winter squash are a joyful sight for the food lover and a sure sign of autumn. Now is the time to make rich and tasty squash dishes, like this butternut squash hummus. Get your hands on a luscious specimen and get cooking.
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.
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.
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.