Butternut Squash Hummus
- 2 pounds hard squash, cut in half, seeds removed (butternut and delicata work well)
- 1 cup plus 2 tablespoons of extra virgin olive oil
- ¼ cup tahini
- ½ cup garlic cloves, peeled
- 3 tablespoons lemon juice
- Salt and pepper
- Cilantro leaves and toasted pumpkin seeds for garnish
- Sliced pita, crackers or crusty bread
- First preheat your oven to 350 F. Rub squash with two tablespoons of olive oil and two pinches of salt (to taste). Place squash halves in a roasting pan with the flesh side facing down, then bake for 60 minutes or until tender. While the squash is cooking, add the garlic cloves and olive oil to a small pot at a low heat. Finally, poach the garlic until soft and slightly cooked (about 20 minutes).
- Mix the tahini and lemon juice in a small bowl.
- Remove the flesh from the roasted squash and place in a food processor with the lemon juice, poached garlic, salt, and pepper, remaining olive oil, and mix. Puree until smooth (about one minute). The texture may vary depending on the type of squash. You can adjust the consistency by adding up to ½ cup of water.
- Place in the refrigerator for at least 3 hours prior to serving. (Keeps well in the refrigerator for up to a week.)
- Garnish with cilantro and pumpkin seeds and serve with pita, crackers, or crusty bread.
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