Squash hummus with sesame pita bread

Squash hummus with sesame pita bread

Total: 1 hr 45 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / people: 454 kcal
, Fat: 15 g
, Carbohydrate: 66 g
, Protein: 13 g

Squash is an "anything goes" kind of vegetable. You can throw it in a soup, fry it, roast it, put it in a bowl or a salad, or turn it into a puree. In this recipe, I have combined it with chickpeas to create a silky smooth hummus and bring a touch of autumn to the mezze table. It's accompanied by homemade pita bread with black sesame seeds.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pita dough

300 g light spelt flour
1 tsp salt
½ tsp sugar
¼ cube yeast (approx. 10 g), crumbled
1 ¾ dl water
2 tbsp olive oil

Squash

300 g squash (e.g. butternut), sliced

Hummus

1 tin chickpeas (approx. 120 g), rinsed, drained
1 lemon, all of the juice
1 garlic clove, pressed
4 tbsp water, cold
1 tbsp tahini
1 tsp cashew cream
1 tsp ground cumin
¼ tsp ground coriander seeds
½ tsp sea salt
a little olive oil

To shape and fry the pitas

olive oil for frying
black sesame seeds to sprinkle
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How it's done

Pita dough

Empty the flour into a bowl and mix with all the other ingredients up to and including the yeast, pour in the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.

Squash

Place the squash on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool.

Hummus

Combine the squash with the chickpeas and all the other ingredients up to and including the salt, puree until smooth. Plate up the hummus and drizzle with olive oil.

To shape and fry the pitas

Divide the dough into 8 portions. On a lightly floured surface, roll out the dough into circles (each approx. 15 cm in diameter). Heat a dash of oil in a frying pan. Fry the pitas in batches over a medium heat for approx. 2 mins. on each side, remove from the pan, sprinkle with the sesame seeds, serve with the hummus.

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