By: Madeleine Ignon
Ah, the elusive quest for a new hummus flavor. I’m a loyalist to original but every now and then I want my hummus to have an extra kick. I’ve tried roasted garlic, roasted red bell pepper, sun-dried tomato…so why not squash?
This is a winter version with a hearty vegetable that adds a little heft and nutrition, not to mention a beautiful kick of color. I used my new favorite kitchen appliance, my hand blender/soup stick, but a regular blender will work just fine.
For more of Madeleine’s great recipes, follow me on Twitter (@MarcusCooks)
1 small butternut squash, halved and seeded (separate out seeds for roasting for garnish)
2 cans garbanzo beans, rinsed
4 cloves garlic, minced
5-6 tbsp olive oil
2 heaping tbsp tahini
5 tbsp vegetable broth
salt and pepper to taste
- Start by roasting the squash. Place the two halves in a pan or on a cookie sheet, drizzle in olive oil and salt and pepper, and roast at 350 degrees for about 30 minutes or until you can easily slide a knife through the flesh of the squash.
- In a separate pan, spread out the seeds to roast. Drizzle in olive oil and salt and pepper, and roast simultaneously (at the same temperature) for about 15 minutes. Every few minutes stir them around for even roasting.
- When the squash is done roasting, let cool and then scoop out the meat, being careful to avoid the skin. Combine all the ingredients and blend well until the hummus is smooth and creamy. (You’ll have to taste it a lot to get the right amount of salt and pepper, but that’s the fun part, right?)
- Serve right away with a drizzle of olive oil and the roasted squash seeds sprinkled on top, or store in an airtight container in your fridge. Your homemade hummus should be good for a week and a half to two weeks.