Roast vegetable hummus with zhoug

Summary Not available

  • 5 butternut squash (seeds reserved)
  • 1 red onion (cut into wedges)
  • 1 red pepper (deseeded and cut into chunks)
  • 400 g chickpeas (drained)
  • olive oil
  • 5 tbsp lime juice
  • 1 garlic clove (crushed)
  • 1 tbsp ground cumin
  • 1 tsp black pepper
  • 1 garlic clove
  • 1 tbsp chilli flakes
  • 1 tbsp fresh coriander (roughly chopped)
  • 4 chapatis (Baked optional)
  1. Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up

  2. Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas

  3. Drizzle over some oil, season with salt and pepper and toss everything together

  4. Tip into the preheated roasting tin and shake into an even layer

  5. Roast for 50 minutes, giving everything a stir halfway through

  6. Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper

  7. Use a stick blender to blend to a smooth purée

  8. To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug

  9. Add the remaining chickpeas, lemon juice, garlic and cumin

  10. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed

  11. You could also do this in a blender

  12. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug

  13. Serve with baked chapatis or flatbreads

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