Butternut Squash Hummus
Ingredients:
2 cups roasted butternut squash
2 cups dried chickpeas (or 3-4 cans of
chickpeas, drained and rinsed)
⅓ cup olive oil
1-2 cloves garlic
Zest of 1 lemon
60 october 2021
WBM
Juice of 4-5 lemons
3-4 Tbsp tahini
Salt and pepper to taste
Sesame seeds and pumpkin seeds
(optional garnish)
Preparation:
1. REHYDRATE CHICKPEAS: If using dried chickpeas, put in a medium saucepan and
cover with an inch or two of water. Bring to a boil for 5 minutes, then turn off heat and
let sit for 1 hour. Drain the water and add the chickpeas back into the pot.
2. COOK CHICKPEAS: Cover with 2-3 inches of water. Bring to a boil, then reduce the
heat to simmer with lid slightly ajar for 3-4 hours. To test, carefully remove one from
the pot, and squeeze gently once cool. If done, you’ll easily crush the soft chickpea.
If they need more time, your test chickpea may be more difficult to squeeze or feel a
little grainier.
3. ROAST BUTTERNUT SQUASH: Peel and dice
butternut squash. Toss with olive oil, salt and
pepper. Roast at 350 for 30-60 minutes, flipping
halfway through. The cubes are done when you
can easily pierce with a fork. For extra flavor, pull
them out when they begin to brown.
4. BLEND AND TASTE: Put all ingredients into a
food processor, blender, or large bowl if using an
immersion blender, and blend until homogenous.
Taste, and adjust as needed. For creamier hummus
add more olive oil. To offset bitterness from tahini,
add more lemon juice. Garnish with sesame seeds,
pumpkin seeds and olive oil if desired. Store in the
refrigerator for up to 1 week.
Not a fan of
butternut
squash?
EXPERIMENT WITH
ROASTED BEETS
FOR A ROYAL MAGENTA
HUMMUS WITH EARTHY
NOTES, OR ROASTED
PUMPKIN FOR A
BRIGHTER ORANGE
AND A SWEETER, MORE
TRADITIONAL
FALL FLAVOR.
ELIZA SCHUETT