If you love hummus then you must have a go at making this delicious creamy full flavoured version using roasted squash, red onion, red chilli and fresh rosemary. It is a taste sensation. I used the beautifully patterned Harlequin Squash variety for this recipe as it was the perfect size. You roast the top half for the making of the hummus and the bowl shaped bottom half for making a brilliant edible serving dish. So as you dip in to get the hummus you can scoop away the sides of the squash bowl at the same time. The Ciappe crackers are brilliant for this purpose and being flavoured with celery salt and fennel seeds really compliment the sweet and piquancy flavour of the hummus… yum. You could also serve the squash with pitta crisps, just split some pitta breads in half, cut into triangle shapes, drizzle with olive oil and spices of your choice and bake in the oven until golden and crispy. Don’t worry if you can’t get hold of Harlequin squash just use another variety of winter squash that is a similar size and shape, or use the easy to get hold of Butternut squash.
When cut the Harlequin squash has such a beautiful flower shaped rim..lovely!
- 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
- 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.
- Put into the middle of the oven and cook for 50 minutes.
- Take the squash out of the oven and allow to cool. You can do this the day before you need to serve the hummus.
- 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.
- With a spoon scoop out the roasted flesh of the squash and add this to the food processor.
- 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.
- Spoon the hummus into the roasted squash bowl and top with the remaining roasted red onion, roasted red chilli and roasted rosemary.
- If you have some dry fried pumpkin and sunflower seeds sprinkle them over the hummus.
- Serve with fingers of cucumber, celery, red pepper and yellow pepper and Ciappes.
Some dry fried pumpkin and sunflower seeds are lovely scattered on the top of this hummus. I have them handy in the kitchen at all times , dry fry them and put them into an air tight container. Dry frying is simple just heat up a frying pan, then sprinkle in your chosen nuts, seeds or spices and cook shaking occasionally for a couple of minutes. Nuts and seeds start to pop and turn golden brown and when spices are done you can usually tell by the amazing smell that starts to get released as the essential oils start warming up. Scatter some dry fried seeds onto your salads for a great tasty and healthy addition, the nutty texture is good too!
This delicious hummus makes a great starter to share with friends and family, just place it in the middle of the table and let everyone dip away. Or serve it for a lunch like a antipasti and put out a selection of cold meats; salamis, Parma ham, olives and other delicious bits and bobs.
Have a go at making the fennel seed and celery salt Ciappe cracker. They are easy and quick to make and seriously moreish!
Thanks for dropping by and I hope you make the hummus, if you do please come back and leave a comment it would be great to hear from you and I would love to know what you think of the blog so far; two months old!. Its early days but I am really enjoying sharing what I do with you all!
Have a great week end.