Preparation
Preheat the oven to 200°C, 180°C, gas 6. Cut the pumpkin or squash into chunks and place in a roasting tin. Drizzle over 1 tablespoon of oil, toss to combine and season well. Roast for 25-30 minutes until soft. Remove from the oven and leave to cool.
Cut each tortilla into 12 triangles and place these on a large baking tray, spacing out so they don’t overlap too much. Mix the remaining oil with the smoked paprika and chilli flakes. Brush the tortillas all over with the spicy oil and bake for 6-8 minutes, or until crisp and golden. Remove from the oven and set aside to cool.
Drain the chickpeas, reserving the liquid. Put the cooled pumpkin in a blender with the chickpeas, three-quarters of the chickpea water, the garlic cloves, lemon juice and peanut butter. Season well and blitz until smooth. Add more chickpea water if necessary to get a lovely smooth texture. Transfer to a bowl and smooth the top.
Roughly chop the peanuts and parsley and scatter over the top of the houmous. Serve with the spicy tortillas.