Roasted Honeynut Squash Hummus
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 1 can of chickpeas – drained, liquid reserved
- 1 honeynut squash
- 1/2 lemon – juiced
- 1/4 c. tahini
- 2 Tbsp. olive oil
- Salt and Pepper
- Ice Cubes
- Seasonal herbs – sage, thyme, cinnamon (optional)
Instructions
- Set your oven to 400 and heat a small pot of water over medium heat on the stovetop.
- Cut the honeynut squash into one inch discs, down the neck of the squash. Leave the skin on. It will peel off easily later after roasting. Seeds and membranes should be scooped out. Seeds can be cleaned and roasted as a topping if you wish. Membranes should be discarded.
- Prepare the squash to roast by drizzling with olive oil and season with salt, pepper, and spices if you like such as cinnamon, thyme, or sage.
- Place the squash discs cut-side down on a parchment-lined baking sheet and roast for 20 to 30 minutes, or until fork-tender and caramelized. Skins will easily peel off of the honeynut squash once roasted. If any part of the flesh is hanging on, you can use a spoon to scoop it out of the skin.
- While the squash are roasting, pour the contents of one can of chickpeas into the warmed water. Reserve chickpea liquid for later.Cook for 5-10 minutes. This will further soften the chickpeas and remove some of the skins. While this step is not necessary, warming the chickpeas and removing some of the skins will help create a silky smooth hummus.
- While squash are roasting and the chickpeas are heating, mince 2 cloves of garlic and juice half of one lemon.
- Once warmed, skim off any skins that have risen to the surface, drain with a colander, and dry the chickpeas on a paper towel or cloth.
- Place all of your ingredients; warmed chickpeas, roasted squash, minced garlic, lemon juice, salt, tahini, and olive oil into the food processor. Pulse the ingredients until broken down into a mealy texture. At this point begin to add an ice cube and then pulse until the ice cube is fully blended. Adding ice cubes will help create a creamy texture and cool the warm ingredients. Add between 5 – 8 ice cubes. If the hummus becomes too thick, add in a drizzle of chickpea liquid a tablespoon or so at a time.
- When the consistency reaches your preference, serve the hummus, topped with roasted seeds, a generous drizzle of olive oil, and flaky sea salt.
Keywords: appetizers, squash, hummus
Find it online: https://www.weaversorchard.com/roasted-honeynut-squash-hummus/