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Squash hummus with sesame pita bread
25 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 454
  • Fat about 15g
  • Carbohydrates about 66g
  • Protein about 13g
This is needed
This is needed for 4 people
Pita dough
  • 1 tsp salt
  • 300 g light spelt flour
  • 0.5 tsp sugar
  • 2 tbsp olive oil
  • 1.75 dl water
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 300 g squash (e.g. butternut), sliced
  • 1 tin chickpeas (approx. 120 g), rinsed, drained
  • 1 garlic clove, pressed
  • 4 tbsp water, cold
  • 1 lemon, all of the juice
  • 1 tbsp tahini (sesame paste)
  • 1 tsp cashew cream
  • 1 tsp ground cumin
  • 0.5 tsp sea salt
  • a little olive oil
  • 0.25 tsp ground coriander seeds
To shape and fry the pitas
  • black sesame seeds to sprinkle
  • olive oil for frying
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And that's how it's done
And that's 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.
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.
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.