Spicy Squash Hummus

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Last week, our friend Kelly brought over a Hubbard squash fresh from her family’s farm in Wisconsin, effectively adding to my No Squash Left Behind Challenge. It had a beautiful bright orange bumpy skin, and looked like a sweet potato/pumpkin hybrid. Kelly mentioned Hubbard squash is best mashed, and I remembered a recipe from the Barefoot Contessa I’ve been meaning to try…

In celebration of the fact I am seeing Ina Garten IN PERSON on Tuesday, I thought her hummus recipe would be the perfect way to use this squash. I made a couple tweaks; using my Hubbard squash instead of butternut squash, roasting the garlic before adding, taking the Greek yogurt out of the recipe to make it dairy-free, and including some cayenne pepper to give it more of a kick. The Hubbard squash was perfect in this recipe, but many different squashes would work in this. You can use butternut squash like Ina does, or even use pumpkin puree if you don’t have time to roast a squash.

I brought this hummus to my friend’s Halloween party last night, and it was a hit! I surrounded my little hummus pumpkin with freshly cut veggies and some crackers, but this would also be amazing with warm pita bread. This hummus is healthy, flavorful, and great for snacks throughout the week or for a festive appetizer!

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I served the hummus in my hollowed-out Lumina pumpkin. Is that considered cheating my squash challenge?

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Spicy Squash Hummus

Makes 6-8 servings

1 squash, about 1 1/2 lbs (I used Hubbard)

1 can chickpeas, drained and liquid reserved on side

1 small head of garlic

4 T good olive oil

Juice from 1/2 lemon

1 t sriracha

1/4 C tahini

1/2 t cayenne pepper

1 t cinnamon

Salt and Pepper to taste

Method:

Preheat oven to 400°. Cut squash lengthwise, remove seeds and brush flesh with 1 T olive oil. Salt and pepper and place on foiled baking sheet, flesh side down. Roast for 50-60 mins, until soft. Set squash aside to cool.

While oven is still on, slice top off of whole head of garlic. Drizzle with olive oil, wrap in foil and bake in oven for 15-20 minutes (you’ll know it’s done when you can smell it). Remove foil and set aside to let cool slightly.

Scoop roasted squash out of skin and add to food processor. Add drained chickpeas, 6 roasted garlic cloves, 3 T olive oil, lemon juice, sriracha, and tahini. Pulse until combined but not smooth. Add spices and salt and pepper to taste, and pulse a few more times. If it’s looking too dry, add 1 T of reserved chickpea liquid at a time until desired consistency is achieved.

Garnish with fresh parsley and serve with veggies and pita. Store in airtight for up to a week. Enjoy!