Adding roasted squash to homemade hummus provides a boost of vitamins as well as fiber and subtle flavor. Roasting the garlic, instead of using it raw, cuts its sharpness. Serve with crudité, crackers, pita or flatbread.
1 small butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 tablespoons olive oil
Kosher or sea salt
3 unpeeled garlic cloves
1 (15-ounce) can chickpeas, rinsed and drained
1/4 cup tahini, well stirred
Juice of 1 lemon
3 tablespoons hot water
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin, or to taste
Preheat the oven to 400 degrees.
In a bowl, combine the squash and olive oil and sprinkle with salt. Evenly distribute the squash on the baking sheet. Roast for 20 minutes, stirring after 10 minutes. Add the garlic and roast for 10 to 15 minutes, or until the squash is very tender and slightly charred, stirring and checking for doneness every 5 minutes. Set aside to cool briefly and peel the garlic, discarding the skin.
In a food processor, combine the chickpeas, tahini, lemon juice, water, extra-virgin olive oil, cumin, squash and garlic until smooth. Season with salt. If necessary, add water, tahini, or lemon juice to achieve desired taste and thickness.
Make with other varieties of squash or even carrots – use about 2-3 cups of chopped squash or about 4 carrots.
Line your baking sheet with foil for easier cleanup.