Hummos With Roasted Squash
Here's a delicious variation of hummos. Use any cooked legumes instead of chickpeas. Leftover hummos can be used as sandwich spread, or add stock to turn it into a soup.
If you are in a hurry, use 2 cups/500 ml diced frozen squash. Simmer for 5 minutes instead of roasting. You could also use 1 or 2 minced garlic cloves, or 1 head roasted garlic.
Makes about 3 cups/750 ml.
1 lb peeled butternut
squash, cut in 2 inch chunks (about 4 cups)
2 tbsp olive oil, divided
1 tsp chopped fresh rosemary, or 1/4 tsp. dried
1 can (19 oz) can chickpeas, drained & rinsed
1 tsp. ground cumin
¼ tsp. ground cumin
¼ tsp. hot red pepper sauce
Salt & pepper to taste
Place squash on a baking sheet lined with parchment paper. Sprinkle with 1 tbsp. olive oil and rosemary. Bake in a preheated 400 degree oven for 40 minutes , or until tender and well browned. Cool.
Place chickpeas in a food processor and chop finely. Add lemon juice, cumin, remaining 1 tbsp. oil, and hot pepper sauce. Combine well. Add squash and combine. Add salt and pepper. If mixture is too thick, add a little yogurt or water to thin.
Sheila Diamond
2006