04 October 2014


I love hummus.  It's perfect for as easy light lunch and for an evening snack with a glass of wine.  Remember last month when I shared my recipe for Pizza Hummus?  I had to buy tahini for it, and if you've ever bought tahini, you know that it comes in a large jar.  Very large.  And most hummus recipes call for only 1/4 cup of it.  Since the jar is kinda pricey, I decided that I was going be diligent about using up that jar!  So I started pinning unique hummus recipes to my Dips and Party Foods board on Pinterest.  One that I came across was this one from The Healthy Maven.  I couldn't wait to try it.  I adapted it slightly; here's my version.

Roasted Butternut Squash Hummus

Ingredients:
2 lb. butternut squash
2 tsp + 2 tbsp olive oil
1 (15 oz.) can chickpeas, drained and rinsed
2 tbsp tahini
1 tsp lemon juice
2-4 tbsp water
½ tsp salt
¼ tsp smoked paprika

Directions:
Preheat oven to 425°.  Cut butternut squash in half, lengthwise.  Scrape out seeds and rub cut sides with 1 tsp olive oil each.  Place squash halves cut sides down in a baking dish.  Roast for about 45 minutes, or until flesh is completely soft.  Remove from oven, flip squash over, and let cool.

When cool, remove 1½ cups of squash from the skins.  In a food processor, blend together the squash, chickpeas, tahini, remaining 2 tbsp olive oil, lemon juice, 2 tbsp water, salt, and smoked paprika.  If it is too thick, add another 2 tbsp water and pulse again.

Place in serving dish and garnish with an additional drizzle of olive oil and a sprinkle of smoked paprika, if desired.

Makes about 3 cups.



Oh man, this hummus is amazing!  I love the slight sweetness from the squash.  The smokiness from the paprika brings it out even more.  Please do not settle for just any paprika when making this; you really need the smoked kind.  Usually I add more than a recipe calls for, but in this case, it was just perfect. 

My husband and I ate this with pita chips, but it would be awesome with anything: chips, crackers, and especially your favorite cut-up veggies.

This is the perfect dish to take to all of those great fall get-togethers you are invited to.  

Before you go, please hop over and enter my Red Gold giveaway.  Only a few more days left!



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