Hard Squash Hummus

Name: Hard Squash Hummus
Ingredients: 2 pounds hard squash, such as delicata or butternut; 1 cup extra virgin olive oil (plus 2 tablespoons); 2 heads garlic, separated into cloves and peeled (about 1/2 cup cloves); 2 serrano peppers, sliced in half, stems and seeds removed; 1/4 cup tahini; 3 tablespoons lemon juice; 1 drop Plain yogurt for garnish (optional); 1 pinch Cilantro leaves for garnish (optional); 1 pinch Roasted pumpkin seeds for garnish (optional); 1 handful Crusty bread, pita, or crackers

10 ingredients

6 steps

Ingredients

2 pounds hard squash, such as delicata or butternut
1 cup extra virgin olive oil (plus 2 tablespoons)
2 heads garlic, separated into cloves and peeled (about 1/2 cup cloves)
2 serrano peppers, sliced in half, stems and seeds removed
1/4 cup tahini
3 tablespoons lemon juice
1 drop Plain yogurt for garnish (optional)
1 pinch Cilantro leaves for garnish (optional)
1 pinch Roasted pumpkin seeds for garnish (optional)
1 handful Crusty bread, pita, or crackers

Directions

1

Preheat the oven to 350° F. Cut squash in half and remove seeds. Rub flesh with 2 tablespoons olive oil and 2 generous pinches salt.
2

Place squash cut side down in roasting pan and bake until very soft, about 1 hour.
3

While squash is baking, place garlic, serranos, and remaining olive oil in a small pot over low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly browned.
4

Scoop out flesh from roasted squash and place in food processor. Add garlic-poaching olive oil, garlic, serranos, tahini and lemon juice. Puree until smooth, about 1 minute. Season to taste with salt and pepper.
5

Hummus texture will vary depending on squash variety and size; add up to 1/2 cup water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week.
6

Garnish each cup of hummus with 1/4 cup yogurt, 1 tablespoon pumpkin seeds, and sprinkling of cilantro leaves. Serve with crusty bread, pita, or crackers.