Roasted Butternut Squash Humus with Olive Oil Flatbread
For the Hummus:
1 cup cubed roasted butternut squash
2 14 oz. cans chickpeas, drained & rinsed
2 garlic cloves
1/2 cup extra virgin olive oil
2 T tahini
Juice 1 lemon
1 1/2 t salt
Pinch red pepper flakes
1. Toss 1" cubed butternut chunks w. olive oil, salt & pepper.
2. Roast for 30 minutes @ 425.
3. When squash is ready (or if you have leftovers) wizz everything together - reserve some cubes of squash to top the humus (as people like to know what flavor they're about to dig into!).
For the Olive Oil Flatbread:
*Adapted from Ottolenghi
Makes about 2 dozen
1 cup whole wheat flour
1 t baking powder
3/4 cup water
2 T extra virgin olive oil, plus extra for brushing
1/2 t salt
1 t paprika
1/4 t cayenne pepper
1/4 t black pepper
coarse sea salt for sprinkling
1. In a large bowl, mix together all the ingredients except the sea salt to form a soft dough. You can do this by hand or in a mixed fitted with a dough hook. Work it until you get a firm consistency, then cover with plastic and leave to rest in the fridge for 1 hour.
*I had to add a bit more water to make the dough form...
2. Heat up the oven to 425. Turn the dough on to a clean work surface. Hove a bowl of flour for dusting read at the side. Grab off walnut-sized pieces from the dough. Roll out each piece as thinly as possible with a rolling pin, dusting with plenty of flour. They should end up looking like long, oval tongues, almost paper thin.
3. Place the crackers on a tray lined with baking parchment. Brush them with plenty of olive oil and sprinkle with sea salt. Bake for about 6-10 minutes, until crisp and golden.