Roasted veg hummus with Zhoug

Ingredients

For the hummus

• ½ butternut squash, deseeded and roughly chopped, seeds reserved
• 1 red onion, cut into wedges
• 1 red pepper, deseeded and cut into chunks
• 2 x 400g tins chickpeas, drained
• olive oil
• ½ lemon, juice only
• 1 garlic clove, crushed
• pinch ground cumin
• salt and freshly ground black pepper

For the zhoug

• 1 garlic clove
• ½ lemon, juice only
• ½ tsp ground cumin
• pinch chilli flakes
• 30g/1oz bunch fresh coriander, roughly chopped
  

  Method

  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. 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.

  3. 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.

  4. 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.

  5. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads.