This Chickpea and tahini recipe was inspired from my recent trip back home to Cyprus. Pulses and legumes are such an important part of the Greek diet, good fats, fibre and protein. I have given my family recipe a fall flavour twisted with roasted acorn squash. Serve it in the acorn squash bowls for a beautifully styled presentation In the recipe below, I have used dry chickpeas as they have the best nutty flavour with a clearer and tastier liquid. See instructions on dried chickpea bag for cooking. If you are pressed for time, canned is a great alternative. This simple and delicious dip is wonderful served with fresh vegetables, grilled pitas and a delicious spread on sandwiches.  

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Acorn Squash Cypriot Hummus with Crispy Pita

Total Time30 minutes mins

Course: Appetizer, Snack

Cuisine: Mediterranean

Materials

• 2 Middle Eastern Style Pita Bread Peeled apart and torn in medium pieces
• 2 tbsp olive oil
• 1 small acorn squash halved lengthwise and seeds removed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 1 cup chickpeas cooked, reserve a few for garnish
• ½ cup reserved water from the chickpeas
• 1 large clove garlic
• 3 tbsp fresh lemon juice
• 2 tbsp tahini
• 1/3 cup extra-virgin olive oil
• 1 tsp salt
• 1/2 tsp za’atar
• pinch of aleppo
• 1 tsp Italian flat-leaf parsley leaves finely chopped for garnish

Instructions

• For Pita, Preheat oven to 400F, Line a large baking sheet with parchment. Toss pita with olive and place on baking sheet spread out and not overlapping. Bake until crispy golden, about 7-10 minutes. Remove from baking sheet and let cool
• Place squash cut side up on baking sheet from the pita. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast in preheated oven for 20-25 minutes or until inside of squash has softened. Let stand to cool slightly.
• In a blender or food processor, add chickpeas and water, blend until smooth.
• Carefully scoop out squash from shell and add to blender. Add garlic, lemon juice, tahini and season with salt.
• Turn on blender and slowly pour in olive oil and blend until smooth.
• Divide hummus into squash bowls, drizzle with olive oil, sprinkle with za'atar, aleppo pepper and garnish with chickpeas and chopped parsley. Serve with crispy pita chips.

Notes

You can place leftover Hummus in an airtight container and refrigerate up to a week.