Leftover Butternut Squash Hummus
By Recipe courtesy of Scraps
Leftover Butternut Squash Hummus
By Recipe courtesy of Scraps
Yield/Serves:
About 4 cups (6 to 8 servings) <br><br> <a href="https://www.surlatable.mexicanhot.store/category/cat950421/">Learn more about Scraps</a> <br><br>
- ⅓ of a butternut squash, cooked
- 2 tablespoons raw pepitas
- 2 teaspoons whole coriander seeds, lightly crushed
- 2 teaspoons raw sesame seeds
- 1 teaspoon Aleppo-style pepper, divided, plus more
- 2 garlic cloves, grated
- ¼ cup tahini
- Juice of one lemon
- 2 teaspoons pure maple syrup
- ½ teaspoon ground cumin
- Extra-virgin olive oil
- Kosher salt, to taste
- Assorted raw vegetables, for dipping
Toast the seeds: In a medium dry skillet over low heat, add the pepitas, coriander and sesame seeds. Cook, tossing or stirring frequently, until lightly toasted and fragrant. Add ½ teaspoon Aleppo pepper and a generous drizzle of olive oil. Keep warm.
Make the hummus: Add squash, garlic, tahini, lemon, maple and cumin to a food processor. Season with salt and remaining ½ teaspoon Aleppo pepper. Process until smooth while drizzling in about ¼ cup olive oil. Taste and add more salt if needed.
Serve: Spread hummus onto a shallow platter and smooth with the back of a spoon. Top with warm seed mixture. Serve alongside vegetables. Drizzle everything with more olive oil before serving.
Make the hummus: Add squash, garlic, tahini, lemon, maple and cumin to a food processor. Season with salt and remaining ½ teaspoon Aleppo pepper. Process until smooth while drizzling in about ¼ cup olive oil. Taste and add more salt if needed.
Serve: Spread hummus onto a shallow platter and smooth with the back of a spoon. Top with warm seed mixture. Serve alongside vegetables. Drizzle everything with more olive oil before serving.