I love squash - it's such a versatile vegetable and I like to include it with feta in a salad, in a tagine, winter stew or even in a delicious pasta bake.
I had some left over from one of these dishes and decided to try roasting it with sumac and chickpeas, to top a hummus I was making.
The combination was just delicious, and now I often have it served on top of my hummus, or as a side with crudites and flatbread.
For the hummus
350g of tinned chickpeas
3 tablespoons of tahini
4-5 tablespoons of fresh lemon juice
1 garlic clove, peeled and crushed/finely grated
3 tablespoons of extra virgin olive oil
1-2 teaspoons of cumin
2 tablespoons of water
½ -1 teaspoon of fine sea salt
For the sumac roasted squash and chickpeas
50g of tinned chickpeas
1/4 butternut squash
Drizzle of extra virgin olive oil
Sumac
Salt
To make the hummus
- Drain and rinse the chickpeas. Put 50g to one side to use as a garnish.
- Add all of the hummus mix ingredients to a food processor.
- Blend until the smooth (or as smooth as you'd like it!), adding more lemon juice and water (if required), to loosen the mix.
- Taste and adjust to taste as required. Chill.
- When ready to serve, spoon the hummus into a small bowl.
To make the sumac roasted squash and chickpeas
- Pre-heat the oven to 210°C.
- Peel, deseed and cut the squash into small chunks.
- Throw the squash and chickpeas into a roasting tray and drizzle with olive olive.
- Sprinkle over some sumac and salt, and stir well.
- Roast in the oven for approx 30 minutes until the squash is golden and the chickpeas are crispy. (I like the give the baking tray a good shake half way through to make sure the squash is evenly roasted).
