Butternut squash hummus with wholegrain pita crisps

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.

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.

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