Hummus where the heart is ...
There are two things I cannot live without: Insulin & Hummus. Luckily, I can make one of them 🙄
I'm a bit of a hummus-making machine/control freak (I make bi-weekly batches), but I actually prefer the homemade version over store-bought. It's far healthier, tastier & contains only simple, pure ingredients. It's also less expensive than the standard grocery variety. This version (inspired by @inagarten) contains butternut squash, tahini, lemon, greek yogurt & a dash of Sriracha for a surprise kick.
- 1 1/4 pounds butternut squash, peeled and 1-inch-diced
- 3 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper
- 1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved
- 1/2 cup plain whole-milk Greek yogurt (I used siggis, non-fat)
- 1/4 cup tahini
- 1/3 cup freshly squeezed lemon juice (~2 lemons)
- 4 teaspoons minced garlic (~4 cloves)
- 1 teaspoon Sriracha
- Toasted pita bread, raw vegetables, crackers etc. for dippin'
Preheat the oven to 400 degrees.
Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor (with steel blade). Add the drained chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine (add more liquid if hummus is too thick for your taste).
Transfer to a serving bowl, garnish with the reserved squash and serve at room temperature with toasted pita bread (or dippers of your choice!)