Winter Squash Hummus

Winter Squash Hummus

DC has a lot of great restaurants. They even have a restaurant devoted solely to hummus! It’s called Little Sesame and you have to go there! They serve different plates of hummus topped with the seasonal veggies and the pita is absolute perfection!

Winter Squash Hummus

Little Sesame inspired today’s recipe that brings the best of the fall season. I added honeynut squash into the hummus and then loaded more squash on top! Also let’s talk about crunchy chickpeas. They are the best! However, I cannot make them last more than one day, anyone have some tricks?

Winter Squash Hummus

I also found an amazing pita at the Dupont Circle Farmers Market from Baklava Couture. If you live in DC and are looking to make your own hummus, may I suggest buying their pita! But, like I said, if you just want to buy amazing hummus & pita, go to Little Sesame!

Winter Squash Hummus

Winter Squash Hummus
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Winter Squash Hummus

The perfect fall twist to my all time favorite snack. 

Ingredients

  • 1 winter squash, butternut or honeynut cubed
  • 1 delicata squash
  • 1/2 cup sliced mushrooms
  • 2 can chickpeas drained, 2 tbsp liquid reserved
  • 2 tbsp tahini
  • 2 tbsp olive oil +1 tsp
  • 1 lemon
  • 1 clove garlic
  • 2 tbsp liquid from chickpeas
  • seeds from squash

Optional:

  • pita
  • carrots

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 

  2. Cut the honeynut or butternut squash into cubes. Slice the delicata squash and remove the seeds. Reserve all the seeds. 

  3. In a bowl, add 1 tsp of olive oil and salt and pepper to the squash. 

  4. Open one of the cans of chickpeas, drain, rinse, and pat dry. Remove any skins. In a bowl, add the seeds then sprinkle salt, pepper and olive oil. 

  5. Add parchment paper to two baking sheets and add the squash to one sheet and chickpeas to the other sheet. 

  6. Cook both the squash and chickpeas for 35 minutes. 

  7. In a small pan, add 1 tsp of olive oil and the sliced mushrooms. Cook for 5-8 minutes. 

  8. Meanwhile, while the squash is baking, add 1 can of chickpeas, olive oil, lemon, garlic, and tahini to a food processor. Pulse until smoother. Add the reserved chickpea liquid as needed. 

  9. When the veggies and crispy chickpeas are done assemble the hummus. Spread the hummus on the plate using the back of a spoon. Top the hummus  with the squash, mushrooms, crispy chickpeas and pumpkin seeds!

Winter Squash Hummus

Did I also mention you can eat it as a pita sandwich?

Winter Squash Hummus

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Winter Squash Hummus

Winter Squash Hummus

Winter Squash Hummus



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