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Butternut Squash Hummous

October 22, 2012

Hummous and vegetables

This has a milder and slightly sweeter taste than traditional hummous. The butternut squash is roasted and gives the hummous a golden colour. It can be made with homemade (recipe to follow) or store-bought  hummous to which roasted squash is added.

1 small butternut squash, washed and pierced
Bake squash for about 40 min until tender. Cool and remove 1/2 of the flesh to a bowl and mash.

To make homemade hummous:
soak 1 mugful dried chick peas that have been well rinsed in a bowl full of water overnight. Rinse and cook chick peas in a pot covered with fresh water to which a small chopped onion and bay leaf have been added. Cook for 30-40 minutes until chick peas are firm tender. Drain stock and reserve, cool chick peas.
In the bowl of a food processor or blender add:
cooked chick peas
2 cloves garlic, coarsely chopped
2 TBS lemon juice
2 TBS tahini (sesame paste)
1 tsp cumin
a little of reserved chick pea stock
Process or blend until mixed and as smooth as desired
Taste and add more lemon or tahini and season with salt or a little tamari. Mix in mashed butternut squash and adjust seasonings.  If using store-bought hummous, mix in butternut squash. Serve in a bowl with cut up raw vegetables like carrot sticks, sliced cucumber, pepper strips and crispbreads or pitta triangles.

Use remainder of squash instead of potato or rice with a main course or add it to soup.

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