1Small butternut squash,peeled and chopped (About 220g when cubed)
1400g can cannellini beans,only half drain it as adding some of the liquid to the food processor makes it creamier
1pinchSea salt and black pepper
1Pita bread per person
Roasted Butternut Squash Hummus:
Put the butternut squash cubes and garlic cloves (not peeled) in to a roasting tin and drizzle over 1 tbsp of olive oil and some salt and pepper and mix well. Put in a preheated oven at 190C for 25 minutes.
Add the cooked butternut squash to a food processor and squeeze the roasted garlic out of its skin and add to the food processor too.
Put the remaining hummus ingredients in to the food processor and blend until smooth. It you want it a little chunky, don’t over process it. But we like our hummus super smooth.
For the baked pita chips, slice the pita breads in half, so they become thin pita breads and then cut them in to triangles. Put the triangles on a baking tray, spray with oil and sprinkle with ras-el-hanout and then put in the preheated oven at 190c for 12 minutes until they have crisped up.