Smoked Squash Dip with Spicy Chickpeas, by Genevieve Taylor

How to Make Smoked Squash Dip with Spicy Chickpeas

1. Technique: Smoking vegetables; Fire setup: small fire one side, smoking wood chunks
2. This makes a pretty generous bowlful, serving 6–8 as a dip or as part of a mezze spread. If you want to make less it’s easily halved, but my inclination would be to smoke all the squash, then halve the rest of the recipe. A tub of smoked squash cubes will last a good few days in the fridge and makes an excellent addition to pasta or risotto dishes. 
3. Boil the squash cubes in a large pan of lightly salted water on the stove for 10 minutes, until just tender, then drain well. Spread out on a perforated grill tray (ridiculously useful, page 15) and drizzle with the olive oil. 
4. Fire up the barbecue ready for indirect smoking (page 56), adding a single lump of wood for a subtle taste and aiming for a lid temperature of 150°C (302°F). 
5. Set the squash far from the fire and smoke for 20 minutes. Once smoked, tip the squash into a food processor, add the yogurt, extra virgin olive oil, most of the fresh herbs (save a little for garnish), orange flower water (if using), garlic and cumin. Whizz together to a smooth purée and season to taste with salt and black pepper. Scoop into a serving bowl. 
6. Tip the chickpeas into a frying pan (skillet) and add the olive oil, cumin, chilli flakes and a good seasoning of salt and black pepper. Stir over a high heat – either on the barbecue if you have coals left after cooking the squash, or on the stove – for a few minutes until golden and crispy in places. 
7. Pile the hot chickpeas over the squash, sprinkle with the reserved herbs and drizzle generously with extra virgin olive oil. Serve with toasted bread, pittas or flatbreads.