I made this last week for our first TGIF block party, using the Butternut Squash that came in our weekly box from Two Small Farms, and it was a great success. Very easy, and the butternut squash made the hummus sweet and tasty. My kids enjoyed it as an after-school snack with pita chips and sugar snap peas.
Butternut Squash Hummus
recipe from Two Small Farms, based on a dish by Lebanese chef Anissa Helou
- 2 pounds butternut squash, halved lengthwise and seeded
- 1/2 cup tahini paste
- 1/3 cup fresh lemon juice
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp sweet paprika
- 1/2 tsp cumin
- 1/2 tsp black pepper
Preheat oven to 400F. Rub cut sides of squash with olive oil and place cut-side down on a baking sheet. Roast for 30 minutes, until soft. When cool, scoop flesh into the container of a blender.
Add tahini, lemon juice, garlic, salt, paprika, cumin and black pepper. Pulse until smooth and creamy. Taste and adjust seasonings. Refrigerate until ready to serve.