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)
Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up
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
Drizzle over some oil, season with salt and pepper and toss everything together
Tip into the preheated roasting tin and shake into an even layer
Roast for 50 minutes, giving everything a stir halfway through
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
Use a stick blender to blend to a smooth purée
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
Add the remaining chickpeas, lemon juice, garlic and cumin
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
You could also do this in a blender
Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug
Serve with baked chapatis or flatbreads
No extra notes