Roasted Squash Hummus
Warm, velvety and smoky, this spiced dip is perfect for your autumn harvest boards. Pair it with a sharp, briny cheese like this organic, raw milk feta from Jerseyland Organics in Grand Forks, BC. Enjoy this Roasted Squash Hummus with Paarl Heights Cape Red, Tilia Chardonnay, Nanit Orange Wine or Fern Walk New Zealand Rosé.Ingredients
Serves 750ml
2½ cups (625 ml) squash (such as kabocha, sugar pumpkin or red kuri) cut into ½-in (1.25 cm) chunks
2 tbsp + ½ cup (155 ml) extra-virgin olive oil, divided, plus more for garnish
1½ tbsp (22.5 ml) harissa paste
½ tsp (2.5 ml) salt, plus more to taste
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) ground cinnamon
⅛ tsp (a pinch) ground cloves
1 × 14 oz (398 ml) can chickpeas, drained and rinsed
¼ cup (60 ml) tahini
2 cloves garlic, roughly chopped
1 lemon, juice only
2 to 3 tbsp (30 to 45 ml) ice-cold water
toasted pumpkin seeds, for garnish
red pepper chili flakes, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
- In a large bowl, toss squash with 2 tbsp (30 ml) olive oil, harissa, salt, cumin, cinnamon and cloves. Spread onto lined baking sheet and transfer to oven. Roast until softened and nicely browned, 25 to 30 minutes. Cool slightly.
- Pour remaining ½ cup (125 ml) oil into bowl of a food processer, then add cooked squash, chickpeas, tahini, garlic and lemon juice. Blend on high until well mixed, then with processor still running, add ice-cold water, 1 tbsp (15 ml) at a time, until creamy and smooth.
- At this point, hummus can be stored in an airtight container in refrigerator for up to 5 days. When ready to serve, drizzle with olive oil and sprinkle with pumpkin seeds and a pinch of chili flakes, if desired. Pairs well with a tangy feta.