Want to know the secret to the perfect hummus? Make it yourself! No packaged brand compares to a simple, satisfying, homemade hummus. Skip the store bought products. Making hummus yourself is not only easy and affordable, the variations are endless. With a little experimentation and creativity, you will be a hummus master.
Fall has arrived and our garden is overflowing with beautifully ripe butternut squash.
As we transition into the new season, a time of autumnal colors and gratitude for the bountiful lives we live, the flavor and color of butternut squash becomes a delightful way to perk up my classic hummus recipe.
Roasting the butternut squash adds vitamins and a compelling sweetness to the hummus without any added sugar. Simply cut the squash in half, remove the seeds, and rub a little olive oil, salt and pepper on the flesh. Roast in the oven at 400 degrees flesh side up for about 30-40 minutes, until tender.
Consider hummus as an idea rather than a standard recipe. Enjoy this version, or experiment with one you can proudly call your own.
1/4 cup freshly squeezed lemon juice
1/4 cup tahini (stir if separated)
2 garlic cloves (minced)
2 tbsp extra virgin olive oil (plus additional for serving)
1/2 tsp roasted ground cumin
1 tsp red pepper flakes (plus more for garnish)
1 tsp kosher salt
1 tsp freshly ground black pepper
1 can chickpeas (15-ounces), also called garbanzo beans (rinsed)
1 cup puréed roasted butternut squash
- In the bowl of the food processor, add the lemon juice and tahini and process for 1 minute. (This method whips the tahini to give the hummus that smooth texture.)
- Add the garlic, olive oil, cumin, red pepper flakes, salt and pepper and process for about 30 seconds, until creamy. Scrape the sides of the bowl.
- Open the can of chickpeas, drain the liquid and give them a good rinse. Add the chickpeas to the mixture and process for 1-2 minutes, until it is thick and smooth. Add the hummus into a separate mixing bowl.
- Using the same food processor bowl, add the cup of roasted butternut squash and pulse until smooth and puréed.
- Fold the butternut squash purée into the hummus.
- Serve with a garnish of fresh red pepper flakes and a drizzle of extra virgin olive oil.
Yield: 2 1/2 cups
The hummus will keep well in the refrigerator for a week or more if stored in an air-tight container.
Serve with warm pita bread, pita chips, sourdough bread, red pepper strips, celery, carrots, etc.