Roasted squash and smoked chickpeas give what I think is a lovely autumnal twist on hummus.
I have a real love affair with hummus: not the insipid, grey sludgy goo that is sold in the shops but the simple magnificence of a home-made hummus that bursts with flavour and texture.
This is a full-on autumnal hummus: roasted butternut squash, smoked chick peas, plenty of garlic and olive oil and a hit of smoked paprika.
This is a dip that I would have to rate as one of my favourites. It has always proved popular whenever I have made it at food demos and whenever I have served it to visitors.
Butternut squash is wonderful used in this way. When roasted, it adds a lovely natural sweetness. You can also use roasted pumpkin or other squashes.
I like to use some smoked chickpeas in hummus as it adds such an excellent flavour and really livens it up, but you can use unsmoked chickpeas for a really tasty hummus.
If you want to smoke chickpeas, drain them and place on foil over oak chips for about 10-15 minutes. I use my indoor hob-top smoker and leave the chickpeas to cool in the smoker before using. I sometimes pop in extra garlic cloves to smoke with the chickpeas.
You don’t need to smoke the chickpeas of course, as this hummus is lovely with chickpeas straight from the can.
I use a fork here to mash it all up, giving a chunky and shamelessly rustic hummus, but you can use a food processer if you want it very smooth.
Recipe: smoky butternut squash hummus
- about 200g butternut squash, roasted* and cooled
- 1 can (about 400g) of chickpeas, drained (if wanting them smoked, see above for smoking tips)
- 2-3 tablespoons tahini
- 1-2 teaspoons fine sea salt
- 2 fat cloves of garlic, crushed
- about 80ml extra-virgin olive oil, plus extra to pour over
- 3 teaspoons smoked paprika, plus a little extra to dust
- juice of 1 lemon
*cut a squash into chunks, leaving the skin on. Brush a little oil over the surface and a little salt over. Roast at 190°C (fan) for about 50 minutes or until the squash becomes very soft
(1) Scrape the roasted squash flesh off its skin and into a bowl. Add the other ingredients and mix well with a fork, pressing down to squash it all together: you should end up with a fairly coarse paste. I like the hummus on the thicker side but if you want it runnier, add more oil or a splash of water.
(2) Taste and adjust seasoning: eg) a little more salt or lemon juice. Spoon into a serving bowl and pour over a little more oil. Sprinkle over a little more smoked paprika.
Phil's Home Kitchen 