One of my recent favorite things has been pumpkin hummus – I think I have waxed poetic about my favorite version at Back Forty West here before – it is such a comforting dish, full of autumnal flavors.
I’ve been experimenting with my own version (while consuming a lot of the above pumpkin hummus at lunch, but no one needs to know exactly how much!) and here it is. I love it, and I hope you will too.
Tips: I used black garlic for its sweeter, milder flavor. If you can’t find it, just roast a couple of cloves of regular garlic. Roasting the butternut squash until it’s nice and brown really deepens the flavor.
Butternut squash hummus
(makes about 4 cups)
You’ll need:
- 1 1/2 cups butternut squash, peeled and chopped
- 1 can (15.5 oz) chickpeas
- 1/4 cup tahini
- 1/4 cup olive oil + more for roasting squash
- juice of 1/2 a lemon
- 2 cloves black garlic
- 1 t pink peppercorns
- 1/3 t cinnamon
- 1/3 t nutmeg
- 1/2 t za’tar
- salt, pepper
1. Preheat oven to 350F. Sprinkle butternut squash with olive oil, cinnamon, nutmeg, za’tar, salt and pepper and spread evenly on a foil-lined baking sheet. Bake for about an hour to an hour and fifteen minutes until lightly browned. Let cool.
2. In the bowl of a food processor, combine chickpeas, tahini, lemon juice, garlic and olive oil. Process until smooth, then add pink peppercorns, salt (to taste) and butternut squash and process to combine.
3. Serve topped with a bit of olive oil and chopped cilantro and accompanied by flatbread of homemade pita chips.
Darya says
February 21, 2013 at 2:03 pmDelicious! I haven’t ever seen black garlic around here, but we have a local “spécialité” which is smoked garlic, it is slightly milder than regular garlic and has a wonderful smoky taste, which I am sure would be perfect with the roasted butternut !!!
saffronandhoney says
February 21, 2013 at 2:06 pmThat sounds like a delightful combination, Darya!
yummychunklet says
February 21, 2013 at 4:43 pmYum!
saffronandhoney says
February 21, 2013 at 9:26 pmI agree! 🙂
Kara says
February 21, 2013 at 11:23 pmLooks delicious! Glad all that experimenting paid off.
saffronandhoney says
February 22, 2013 at 2:47 amThank you 🙂 I think you would really enjoy the flavors!
gourmetgetaway says
February 22, 2013 at 3:32 amOh I love a homemade hummus and this one looks so tasty and delicious!
saffronandhoney says
February 22, 2013 at 11:09 amThank you very much!
fati's recipes says
February 22, 2013 at 4:48 amWhat a clever and tasty idea! Gorgeous photo, too 🙂
saffronandhoney says
February 22, 2013 at 11:10 amThank you so much!
Vinny Grette says
February 22, 2013 at 11:10 amI made up a lower cal version of hummus using only 2 T sesame oil and no tannin or olive oil… And flavored it with pickled beet. The color and flavor was wonderful! If you’re interested, check out my current page. And thanks! I’ve learned about a new spice from you today. Will head out to our mid eastern grocer and see if I can find some za’tar
saffronandhoney says
February 22, 2013 at 12:51 pmGreat, thanks very much!
Vinny Grette says
February 22, 2013 at 1:31 pmOh dear. That was supposed to read tahini – it must have self-corrected wrongly…
saffronandhoney says
February 22, 2013 at 2:04 pmI figured it out haha
Barbara Bamber | justasmidgen says
February 23, 2013 at 12:10 amYou’ve got such a pretty color for a hummus and the ingredients are so healthy and flavorful as well. I’ve never seen black garlic, oh the list of ingredients I need to learn more about grows longer every day!
saffronandhoney says
February 23, 2013 at 12:13 pmHi, Smidge! Thank you 🙂 I am really in love with this hummus. The garlic flavor is pretty mellow but the color is striking! I think, if you wanted, you could probably get it online at melissas.com. xx
Three Well Beings says
February 24, 2013 at 10:34 amI have friends coming over later this afternoon and I think I’d love to make this to serve with appetizers! I love the color and your photograph is so appealing I wish I had a pretty yellow bowl! 🙂
saffronandhoney says
February 24, 2013 at 10:56 amThank you so much! I hope you and your guests love it! I’m sure it will be equally delicious in a nice green bowl haha 🙂
hotlyspiced says
February 24, 2013 at 8:13 pmI think your pumpkin dip looks great. I love all the spices and seasonings you have added. This is a very pretty colour and I think it would have great flavour xx
saffronandhoney says
February 25, 2013 at 11:29 amThanks so much! It’s definitely proven to be a very popular dish for entertaining!
tableofcolors says
February 25, 2013 at 8:44 amWow this recipe looks wonderful! I love how you introduced the butternut squash into a more traditional hummus.
saffronandhoney says
February 25, 2013 at 11:31 amThank you very much! So glad you like it – and welcome 🙂