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Serves: 6-8
The flavour of the roasted squash, red onion, red chilli and fresh rosemary combined with all the other traditional hummus ingredients turns this into something damn delicious. The roasted squash bowl looks and tastes great but not essential just spoon the hummus into one of your favourite bowls. It still looks great with the colourful toppings of the onion, chilli and rosemary leaves. Preheat the oven to 180℃ / Gas Mark 4
  • 800g Winter Squash ( Harlequin squash used here ) or 400g if you are not roasting up a squash bowl.
  • Half of a large red chilli, cut into 4 strips
  • 1 small red onion ( about 60g ), peeled and cut into quarters
  • 1 tbsp fresh rosemary leaves
  • 4 tbsp olive oil
  • 1 400g tin chickpeas ( reserve the liquid )
  • 2 level tbsp tahini
  • 1 garlic clove, peeled
  • juice and finely grated Zest of 1 lemon
  • Dry fried pumpkin and sunflower seeds ( optional )
  • Flaky salt and freshly ground black pepper
  • vegetables for crudities, cucumber, celery, red pepper, yellow pepper, radish etc
  1. Cut the Squash in half and scoop out the seeds. Place onto a baking tray and on the top half place on the red onion, red chilli and fresh rosemary, drizzle over 1 tbsp of olive oil. Sprinkle with a little flaky salt. Drizzle olive oil over the bottom half of the squash, sprinkle in some rosemary leaves and a little flaky salt.
  2. Put into the middle of the oven and cook for 50 minutes.
  3. Take the squash out of the oven and allow to cool. You can do this the day before you need to serve the hummus.
  4. Put half of the roasted red onion, half of the red Chilli, half of the roasted rosemary leaves, chickpeas, garlic, lemon juice, lemon zest, remaining olive oil, tahini into a food processor.
  5. With a spoon scoop out the roasted flesh of the squash and add this to the food processor.
  6. Whizz until the hummus is lovely and smooth, adding 2 tablespoons of the reserved chickpea water to loosen if necessary. This helps to make it lovely and creamy. Taste and season with flaky salt and freshly ground black pepper.
  7. Spoon the hummus into the roasted squash bowl and top with the remaining roasted red onion, roasted red chilli and roasted rosemary.
  8. If you have some dry fried pumpkin and sunflower seeds sprinkle them over the hummus.
  9. Serve with fingers of cucumber, celery, red pepper and yellow pepper and Ciappes.
Recipe by Jo Clark Cooking etc at