Thursday, August 19, 2010


How much introduction does this dish need?  CSA, necessity, mother of invention, etc.   Butternut squash staring at me for a whole week, sacrificed to the hummus gods, with awesome results!

I used my recipe for basic hummus, but the added boiled squash thinned out the flavor so that I needed to add more lemon, cayenne, and salt.  The end result was sweeter and fluffier than your average hummus--it was really, really good.


1 small butternut squash
1 can chickpeas
1-2 cloves garlic, coarsely chopped
1/4 c tahini
cayenne pepper, to taste
cumin, to taste
salt, to taste
juice of about 1 lemon, to taste
parsley, chopped
olive oil

1. Cut up the squash, scooping out seeds and chopping of the outside rind.  Squash should be in rather small (2-in) chunks.  Boil in salted water until very soft (about 30 min).  Drain.
2. Blend everything together.  Add water if necessary for consistency. Garnish with extra cumin, cayenne, olive oil, and parsley.

No comments: