Butternut Squash Hummus (Print Version)
# Ingredients:
→ Butternut Squash Hummus
01 -
1 1/2 cups of cooked, diced butternut squash
02 -
1 can of chickpeas (15 oz), rinsed and drained
03 -
1 minced garlic clove
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2 tablespoons of tahini paste
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2 tablespoons of freshly squeezed lemon juice
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1/4 teaspoon of smoked paprika
07 -
1/4 teaspoon of sea salt
08 -
4 tablespoons of extra virgin olive oil
09 -
3 to 4 tablespoons of warm water, depending on thickness
→ Dukkah Spice Blend
10 -
1 tablespoon of ground cumin
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2 tablespoons white sesame seeds
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1 tablespoon of coriander seeds
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1/4 teaspoon of sea salt
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1 teaspoon black peppercorns
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1 tablespoon of anise-like fennel seeds
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1/2 cup toasted hazelnuts
17 -
1 tablespoon of dried thyme
# Instructions:
01 -
Set your oven to 400°F. Peel and dice the butternut squash, toss it in oil with some salt and pepper, throw it onto a baking sheet, and bake for 35-40 minutes. Then let it cool.
02 -
Mix together the roasted squash, chickpeas, garlic, tahini, lemon juice, paprika, salt, olive oil, and water in a blender or food processor. Blend until it's as smooth as you want. Add more water if it’s still too thick.
03 -
On medium heat in a dry cast iron pan, toast the hazelnuts for 2-3 minutes. Rub them in a clean towel to get the skins off, then chop them up into rough pieces.
04 -
Toast sesame seeds until golden brown. Separately toast the cumin, fennel, coriander seeds, and peppercorns until they smell delicious and fragrant.
05 -
Grind up the toasted seeds, then mix them with the hazelnuts, dry thyme, sesame seeds, and a bit of sea salt. Stir to combine everything well.
# Notes:
01 -
Put your Dukkah in a sealed container, and it’ll stay fresh for up to a month!
02 -
You can keep the hummus in the fridge for about 5 days.