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Moroccan Squash Hummus with Pitta Chips

A party staple with a sweet roasted-squash twist and pretty garnish. This Middle Eastern-inspired dish is a great vegetarian option, too; to make it suitable for vegans, simply leave out the feta cheese.

Serves 4–6

Hands-on time: about 25 minutes

Cooking time: 30 minutes

400g tin chickpeas, drained and rinsed

100ml (3½fl oz) olive oil

4 tsp ras el hanout spice mix

400g (14oz) peeled and deseeded butternut squash, cut into 2cm (¾in) chunks

2 garlic cloves, peeled

2 pittas, split open horizontally

2 tbsp tahini

Finely grated zest and juice of 1 lemon

2 tbsp pomegranate seeds

25g (1oz) feta cheese, crumbled

2 tbsp pomegranate molasses

Per serving (if serving 6) 312 cals, 8g protein, 18g fat (3g saturates), 27g carbs (7g total sugars), 6g fibre

1. Preheat the oven to 220°C (200°C fan) mark 7. In a bowl, toss 75g (3oz) of the chickpeas with 2 teaspoons of the oil, 1 teaspoon of the ras el hanout and some salt and pepper, then spread out on a baking tray. In a large roasting tin, toss the butternut squash with 2 tablespoons of the oil, the remaining ras el hanout and some salt and pepper. Put the garlic cloves on a small sheet of foil, drizzle with 1 teaspoon of the oil and season, then wrap the foil around the garlic. Add the garlic parcel to the butternut squash roasting tin. Put the two trays into the oven and roast for 30 minutes until the squash is tender and the chickpeas are crisp. Remove from the oven and allow to cool completely.

2. Meanwhile, brush the pitta halves with 2 teaspoons of the oil and sprinkle with a little salt. Cut into rough bite-sized triangles, transfer to a large baking sheet in a single layer and bake for 10 minutes until crisp and golden.

3. Once the squash and garlic has cooled, remove the garlic from its foil parcel and tip both the squash and roasted garlic cloves into a food processor. Add the remaining chickpeas and oil, along with the tahini, lemon zest and juice, and season generously, then blend until smooth. Set aside to cool.

4. Tip the hummus into a bowl and top with the pomegranate seeds, roasted chickpeas, crumbled feta and a drizzle of pomegranate molasses, then arrange the pitta chips next to the bowl and serve.

GET AHEAD

Make the hummus up to 1 day ahead, cover and chill. Remove from the fridge 30 minutes before serving and complete the recipe to serve.