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Acorn Squash Cypriot Hummus with Crispy Pita

Total Time30 minutes
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.