Butternut Squash Hummus Recipes
ROASTED SQUASH HUMMUS
Provided by Molly Yeh
Time 1h
Yield about 2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Remove the seeds from the squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely.
- Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish.
BUTTERNUT SQUASH HUMMUS
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
- Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.
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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- Pulse all of the ingredients for the dukkah in the food processor until the consistency resembles coarse sand. Pour into a bowl and wipe out the bowl of the food processor.
- Add the roasted butternut squash, chickpeas, garlic, tahini, lemon juice, spices, salt and pepper to the food processor. Purée for 20 seconds then scrape down the sides of the bowl.
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