ROASTED BUTTERNUT SQUASH HUMMUS WITH SCARY BAKED TORTILLA CHIPS
Provided by Trisha Yearwood
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
- Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
- Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
- Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
- Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
- Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.
HARISSA HUMMUS
Need a last-minute dish for surprise guests or dinner at a friend's house? Using pre-cooked chickpeas means making hummus in no time. Adding harissa powder leaves out the need to add any other spices and gives the hummus a nice kick of spiciness. Serve with flatbread or vegetables for an appetizer or potluck hit. Best if hummus is left to sit to allow the flavors to meld, but it can be eaten immediately. Store in the refrigerator.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
- Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
- Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 19.4 g, Fat 12.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 128.1 mg, Sugar 0.8 g
BUTTERNUT & HARISSA HUMMUS
Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste
Provided by Cassie Best
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
- Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
- Scrape the hummus into a bowl. Drizzle with extra harissa before serving.
Nutrition Facts : Calories 155 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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