Sauces and Dressings
Winter Squash Hummus
2¼ cups
Winter Squash Hummus
2¼ cups
A great way to bring color to a snack board, this vibrant hummus has all traditional flavors that one would expect but with the sweet addition of winter squash.
Nutritional information per serving ( ¼ cup):Calories 102 (54% from fat)
carb. 11g
pro. 2g
fat 7g
sat. fat 1g
chol. 0mg
sod. 119mg
calc. 44 mg
carb. 11g
pro. 2g
fat 7g
sat. fat 1g
chol. 0mg
sod. 119mg
calc. 44 mg
Ingredients
- 1½pounds winter squash, such as
- butternut or delicata
- ¼cup extra-virgin olive oil, plus more
- for drizzling
- ½teaspoon kosher salt
- 2garlic cloves, peeled and smashed
- ½cup cooked chickpeas, rinsed
- and drained
- 1tablespoon tahini
- 1½tablespoons fresh lemon juice
- pinch crushed red pepper flakes
- freshly ground black pepper
- toasted pumpkin seeds for
- garnish (optional)
- pita bread, for serving
Preparation
- 1. Preheat the oven to 350°F with a rack in the middle position. Cut the squash in half and remove the seeds. Rub the flesh with 2 tablespoons of the olive oil and 2 generous pinches of the salt.
- 2. Place the squash cut side down in a roasting pan, with 1 garlic clove under the cavity of each squash half. Roast until the squash is very soft, about 20 minutes for delicata or 45 minutes for butternut. Scoop out the flesh from the squash. Put the squash and garlic in the work bowl of the Cuisinart® 7-Cup or 9 Cup Food Processor fitted with the universal blade. Add the chickpeas, tahini, remaining olive oil, lemon juice, remaining salt, black pepper, and pepper flakes. Process until smooth, about 2 minutes. Add up to ½ cup water while processing for a thinner hummus, if desired.
- 3. Taste and adjust seasoning as desired.
- 4. Transfer the hummus to a serving bowl or platter. Garnish with the pumpkin seeds, and serve the pita on the side. Store leftover hummus in an airtight container in the refrigerator for up to 1 week.
