butternut squash hummus
photo by Jennifer Johnson
Roasted butternut squash and cumin add another layer of flavor to a traditional hummus. For added contrast, spread some of the leftover purée on a serving plate (or shallow bowl) for an extra hit of the butternut squash when dipping.
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons extra virgin olive oil, divided
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons tahini (we love SOOM brand)
- 1/2 teaspoon ground cumin, or to taste, optional
- 1 clove garlic, smashed into a paste (or grated)
- Juice from 1 lemon
- Sesame seeds, optional, for garnish
- Toasted squash seeds, for garnish, optional
- Pita chips, for serving
- Preheat oven to 400°F.
- Place squash on a baking sheet and toss with 2 tablespoons olive oil. Season with salt and pepper. Roast for 35-40 minutes, turning once, until lightly browned on all sides and softened. Set aside to cool completely.
- Once cooled, transfer squash to a food processor and purée until completely smooth. Add chickpeas, tahini, cumin, garlic, and lemon juice and pulse until incorporated. Add remaining 2 tablespoons olive oil and process until smooth, scraping down sides of bowl as necessary. Taste for seasoning and add salt and pepper as desired. Cover with plastic wrap and refrigerate until ready to serve, garnishing with sesame seeds and/or toasted squash seeds.
Makes approximately 1 1/2 cups.