Recipes – № 18

Winter Squash Hummus

A slightly sweet, lighter hummus

In the Sykes house we are all hummus heads and when Cal Peternell mentioned the possibility of blending roasted winter squash puree with hummus in his excellent new book Twelve Recipes, I couldn’t wait to try it. The result was a slightly sweet, lighter hummus with an orange hue – a delicious hummus variation in the fall and winter. Here is how I did it:

Serves 8 to 10 as a snack/appetizer or 4 to 6 as a main course

2/3 of my regular hummus recipe. To make the math easy for you, you’ll use:

1 cup dried chickpeas (garbanzo beans)

½ cup chickpea cooking liquid

3 Tbsp lemon juice

2 medium-sized garlic cloves

1/3 cup raw tahini

1.5 Tbsp olive oil

Kosher salt

Fine sea salt


For the winter squash puree:

1 1/4  lbs skin-on winter squash or pumpkin with seeds. Should be around 1 lb peeled, seeds removed.

Olive oil

Fine sea salt


While the chickpeas in the hummus recipe are cooking, peel the winter squash or pumpkin and remove the seeds. If your variety of winter squash is easier to peel after roasting (such as with acorn squash) than do that. Drizzle with some salt and olive oil and roast in the oven on a baking sheet at 450F until a small knife penetrates the flesh easily, 50 minutes or so. (The flesh around the stem is the last to cook through). Puree in the blender, adding more salt to taste.

Complete the regular hummus recipe and blend the hummus and winter squash puree together with a spoon. 

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