Squash Hummus
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This recipe is adapted by Karen Leibowitz from a dish served at the San Francisco restaurant Bar Tartine, where chef Nicolaus Balla tops roasted and puree and pomegranate molasses. The toppings suggested here are somewhat simpler -- creativity is encouraged. This recipe serves a crowd, but freezeswell. We recommend using delicata, but if you aren't yet sick of butternut, it can also be used. Ignore the crusty bread in the photo and serve with raw vegetables instead.
Source: food52.com
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Preparation time
Cooking time
Waiting time
3h
Ingredients
For 5 Dozen(s)
Recipe
- 2 pound(s) hard squash (such as delicata or butternut)
- 1 cup(s) extra virgin olive oil (plus some for rubbing on squash)
- 2 head(s) garlic (separated into cloves and peeled, about 1/2 cup garlic cloves)
- 2 whole Serrano peppers (2-3 sliced in half, stems and seeds removed)
- 1/4 cup(s) tahini
- 3 tablespoon(s) lemon juice
- 1 dollop(2) Plain whole-milk yogurt (optional, for garnish)
- 1 handful(s) Cilantro leaves (optional, for garnish)
- 1 handful(s) Roasted pumpkin seeds (optional, for garnish)
- 5 serving(s) Veggies for dipping
Squash Hummus Directions
- Preheat the oven to 350 F. Cut squash in half and remove seeds. Rub flesh with olive oil and a generous pinch of sea salt.
- Place squash cut side down in roasting pan and bake until very soft, about 1 hour.
- While squash is baking, place garlic, serranos, and remaining olive oil in a small pot over low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly brown.
- Scoop out flesh from roasted squash and place in food processor. Add garlic-poaching olive oil, garlic, serranos, tahini, and lemon juice. Puree until smooth, bout 1 minute. Season to taste with salt and pepper.
- Hummus texture will vary depending on squash variety and size; if necessary, add water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week.
- Garnish each cup of hummus with 1/4 cup yogurt, 1 tablespoon pumpkin seeds, and sprinkling of cilantro leaves. Serve with assorted vegetables for dipping.
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