Roast vegetable hummus with zhoug
Ingredients
- ½ butternut squash, deseeded and roughly chopped, seeds reserved
- 1 red onion, cut into wedges
- 1 red pepper, deseeded and cut into chunks
- 2 x 400g tins chickpeas, drained
- olive oil
- ½ lemon, juice only
- 1 garlic clove, crushed
- pinch ground cumin
- salt and freshly ground black pepper
- 1 garlic clove
- ½ lemon, juice only
- ½ tsp ground cumin
- pinch chilli flakes
- 30g/1oz bunch fresh coriander, roughly chopped
- Baked chapatis, optional
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