Roasted Squash Hummus
Roasted Squash Hummus – The perfect way to use those Winter Squash!
- Author: Marjorie Beausoleil
- Prep time: 15 minutes + 45 mins cooking
- Total time: 1 hr
- Yield: 8-10 servings
- Category: Side Dish
I love everything about hummus! This zesty, creamy, flavorsome spread makes the perfect snack for my children when they come back from school, snuffing out their hunger while adding a healthy dose of valuable nutrition to their diet. I also love that I can indulge without guilt in those cold, windy Fall afternoon after my squash harvest has finished curing and they are ready to eat.
Do you know what hummus actually is? According to Wikipedia, hummus also spelled houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.
The dish is simple and elegant, perfect on its own any day! But here I've taken inspiration from the renowned chef Gordon Ramsay to add a delicious and simple twist to this classic dish and use up some of my Gargantuesque Winter Squash harvest and put it to good use.
The results is sweet, savory and zesty, making the best use of ingredients from my garden in those cool, crisp days of the Fall and Winter. By mid to late October, frost has killed of all the squash plants and I am usually left with a large amount of Winter Squash, wondering how I will use them up all.
This simple and healthy spread is the perfect way to cook a single Uchiki Red Kuri Squash (this is the squash I used for the hummus in the pictures from this post), 2 Honeynut Baby Butternut Squash (everyone's favorite!), a large Shishigatani Squash, about half a Triamble Squash or Orange Stripe Cushaw. Any about of squash about 1lb will do, but the sweetest and more flavorful the squash the best!
- 1 ripe and cured Winter Squash, about 1lb, peeled, deseeded and cubed
- 2 garlic cloves, squashed and finely cut
- 1 piece of fresh ginger, peeled and finely chopped (about 1 inch)
- Olive oil
- 1 tbsp tahini
- 1 can of chickpeas, drained and rinsed (15 oz)
- 2 tbsp fresh cilantro, finely chopped
- 2tbsp fresh parsley, finely chopped
- Juice of ½ lemon
- Sea salt and freshly ground black pepper
Spice Blend (optional, but highly recommended!)
- 1/4 tsp cinnamon
- 1 tsp cloves
- 1 tbsp coriander
- ½ tbsp fenugreek seeds
- ½ tbsp fennel seeds
- 1 tbsp mustard seeds
- ½ tbsp cumin seeds
- 1 tsp paprika
First make the spice blend. Mix all the spices together in one bowl. I like to make a large batch and use it in a lot of dishes! This spice blend will keep for up to 3 months if stored in an airtight container.
Preheat the oven to 375 F.
In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 45 minutes until tender all the way through and nicely roasted. This is when the squash and garlic develop their best flavor!
Add the content of the roasting tray, the tahini, the chickpeas and a squeeze of lemon juice along with 2 tablespoons of olive oil in a blender or food processor. Blend until smooth. This is where you want to experiment a little. Some people like their hummus totally smooth, some with a bit of texture. Go with what you love!
Taste and adjust the seasoning as necessary – you might need some extra lemon juice, salt and pepper.
- Transfer the hummus to a bowl and add about 1/4 tbsp of spice blend, the cilantro and the parsley. All to cool down completely, at least 2 hrs. Drizzle with olive oil and serve with warmed or griddled pitta bread on the side.
Serve with warmed pita bread, olives and feta cheese for a true feast! So easy and delicious, you'll grow your own Winter Squash just for making it!