Firstly, tumble the diced butternut squash in some olive oil and sea salt and cook in the oven for 15 minutes.
After 15 minutes cover with foil and cook for another 15 minutes, remove and leave to cool.
In a food processor, place the chickpeas, garlic, tahini paste olive oil, lemon juice and a pinch of salt and blend until smooth.
Next, a little at a time, add the roast butternut squash until the desired taste and colour.
If you’re using dried chickpeas you’ll need to soak them for 24hr prior to making the hummus.
To soak the chickpeas, submerge them in cold water with an extra 3in at the top to compensate for the chickpeas swelling.
Once you’ve done this, mix in 1½ tbsp of bicarbonate soda per 500g dried chickpeas, this helps to soften them for the cooking process.
After 24 hours, remove the chickpeas from the water and wash.
Place them in a pan with a further 1 tbsp bicarbonate soda and cook until soft.
Strain and leave to fully cool.
Simply spoon the hummus in to a ramekin and with the back of a table spoon, create a well.
Drizzle over olive, sprinkle pumpkin seeds, sweet paprika, and any extra roasted squash.
Accompany with either crackers or toasted flat bread
Prep time: 15 minutes
Cook time: 30 minutes
1 can chickpeas or 250 grams fresh cooked chickpeas
40g lemon juice
60g well-stirred tahini
1 garlic clove diced
40g extra-virgin olive oil, plus more for serving
Pinch of sweet paprika
Handful of pomegranate and toasted pumpkin seeds
Salt to taste
½ medium butternut squash roughly diced