Classic hummus has its place, but this variation takes advantage of Fall and Winter's bountiful squash harvest. This creamy, slightly sweet dip is reminiscent of the chickpea variety, but its comforting flavors are perfect for cooler weather. And, since it's high in vitamin A from the squash and healthy fats from the tahini and olive oil, it's a healthy dip addition to any tailgating party.
You can also use other types of Winter squash for this recipe, such as butternut, Hubbard, or pumpkin.
- 1 medium autumn squash (about 2 pounds)
- 1/2 cup tahini
- Juice of 1-2 lemons
- 1 clove garlic, very finely minced, optional
- Kosher salt
- 1/4 cup extra-virgin olive oil, plus more for roasting the squash
- Freshly grated nutmeg
- Crushed red pepper, optional
- Preheat oven to 300°F. Line baking sheet with lightly oiled foil. Cut squash in half, then rub insides of squash with olive oil and lightly salt. Place squash, cut sides down, on the baking sheet. Roast squash for 45 minutes to an hour, or until you can squeeze squash and it is soft. Let cool for 20 minutes.
- Place the flesh in a blender or food processor. Add the tahini, lemon juice, and garlic if using. Puree the mixture until it is relatively smooth but there are still a few chunks. Season with a few pinches of salt, and then, with the machine running, add the olive oil in a slow, steady stream through the feed tube. After you have added the oil, stop the machine, scrape down the side, and taste the hummus; add more salt if needed. The mixture should be thick at this point, close to mayonnaise in texture. If it's not, then add a little more olive oil until it reaches the right consistency.
- Spoon hummus into a large bowl. For best results, chill for about two hours. You can also serve it right away with pita bread or sliced vegetables. Before serving, garnish with a few gratings of nutmeg.
- Snacks, Dips
- North American
- 8 servings
- Calories per serving