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