I am a huge fan of hummus, but sometimes I want a variation on the classic chickpea version... I found a recipe for butternut squash hummus and altered it slightly by using thyme instead of rosemary, and finished it with toasted pine nuts and a drizzle of good extra virgin olive oil. This is a perfect appetizer for Thanksgiving or fall dinner. Serve with pita, crackers, gluten-free crackers, or veggies.
Butternut Squash Hummus
Recipe adapted from: http://potluck-supper.livejournal.com/71017.html
Makes 3 cups
- 1 lb. peeled butternut or buttercup squash, cut in 2-inch chunks (about 4 cups)
- 1 tsp. chopped fresh rosemary, or ¼ tsp. dried
- 2 Tbs. olive oil, divided
- 1 19-oz can chick peas, rinsed and drained, or 2 cups cooked chick peas
- 2 Tbs. lemon juice
- 1 tsp. ground cumin
- ¼ tsp. hot red pepper sauce
- Salt and pepper to taste
1. In a large bowl, toss squash with rosemary and 1 Tbs. oil.
2. Spread squash on a baking sheet lined with parchment paper and roast in a preheated 400°F oven for 40 minutes, or until tender and browned. Cool.
3. In a food processor, chop chickpeas finely. Add lemon juice, remaining 1 Tbs. oil, cumin and hot pepper sauce. Combine well.
4. Add roasted squash and puree until smooth. Add salt and pepper if necessary. (If mixture is too thick, add a little yogurt or water to thin.)
5. Serve at room temperature or chilled. Can be made one or two days in advance.