Hummus with Roasted Squash
Here’s a delicious way to add even more nutrition to an already delicious dip. Serve with crudities or pita bread.
1 acorn squash, halved and seeded, skin left on
olive oil, for drizzling
salt and pepper, to taste
cinnamon, for sprinkling
1 – 540 mL (19 oz) can chickpeas, rinsed and drained
3-4 cloves garlic
2/3 cup tahini paste
juice of 1 lemon, or more to taste
2-3 tsp cumin powder
1-2 tsp coriander powder
1 tsp salt
1 tbsp or more, hot sauce, such as Frank’s
4 tbsp or more, water
2 tbsp chopped fresh cilantro
additional olive oil and cumin powder, to serve
Preheat oven to 400°F. Line a cookie sheet with parchment paper. Place the acorn squash halves on the sheet, cut side up. Drizzle with olive oil, sprinkle with salt and pepper, and sprinkle generously with cinnamon. Bake for 45 minutes, or until very soft. Remove from oven and let cool.
Once the squash has cooled enough to handle, scoop the flesh into a food processor bowl. Blend together with the remaining ingredients except the cilantro until smooth, adding more water as necessary. Taste and adjust seasonings.
Transfer the dip to a medium size bowl and stir in the cilantro.
To serve, drizzle with olive oil and sprinkle with cumin.
