This recipe captures the sweet and savory flavors of autumn by using roasted butternut squash, warming spices and smoky bacon to bring an entirely new dimension to otherwise ordinary hummus. Roasting the squash with butter enhances caramelization and underscores its nutty flavor. This dip is perfect for cool weather parties served with raw vegetables or pita chips for dipping. Or use as a sandwich spread on multigrain bread topped with roasted red peppers for a delicious autumnal lunch.
By Lori & Paul
Makes about 3 cups
1 small butternut squash, about 1 1/2 pounds
2 tablespoons butter, softened
2 garlic cloves
1 teaspoon sea salt
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
¼ cup tahini paste
1 1/2 teaspoons cumin
1/8 teaspoon cayenne
water, if needed
4 slices bacon, cooked and crumbled
Preheat your oven to 400°F.
Remove the stem from butternut squash and slice in half lengthwise. Without removing the seeds, rub the cut side of each half with about a tablespoon of softened butter, tucking some into the area with the seeds, and place cut-side-down on a large baking sheet. Roast in preheated oven for 25-30 minutes or until tender and caramelized.
Scoop the seeds out of both squash halves and dispose of them. Scoop the warm flesh out of each half, and place it into a small bowl. You should have about 2 cups. Allow to cool to room temperature before proceeding.
Place two garlic cloves in food processor with salt. Pulse until garlic is minced. (The salt keeps the garlic from sticking to the blades.) Add chickpeas, lemon juice and tahini, pulsing until a paste forms. Add squash, cumin, and cayenne pepper. Process until very smooth, at least 1-2 minutes, adding 1 tablespoon water at a time if needed to achieve a smooth consistency. Stir in crumbled bacon. Adjust seasoning to taste.
Best if made a day ahead.
appetizer, dip, fall, squash
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