Moo’s Butternut Thyme Hummus
A unique, harvest twist on traditional hummus, combining the rustic, sweet flavor of roasted butternut squash to purred chick peas and seasonings. Perfect as a dish to pass or an afternoon snack!
Servings: 4 cups
Prep Time: 15 min.
Cook Time: 25-35 min.
Ready In: 1 hr.
Ingredients
- 1½ t. toasted sesame oil
- 1 small butternut squash
- 2 garlic cloves, peeled & chopped
- 1½ t. dried thyme
- 1 to 2 t. sea salt(if beans have no added salt) or to taste
- Freshly ground black pepper to taste
- ½ c. lemon juice
- 2 cans(16 oz each) garbanzo beans/chick peas, drained and rinsed
- 1/3 cup tahini(ground sesame seeds)
Instructions
1. Preheat oven to 450 degrees.
2. Slice butternut squash lengthwise in half. Scoop out and discard the pulp and seeds. Place on a baking sheet cut side up.
3. Brush ½ t. sesame oil over the two halves, sprinkle with garlic, 1 t. thyme and ½ t. salt and black pepper.
4. Bake the squash 25 to 35 minutes or until tender and the flesh separates easily from the skin.
5. Meanwhile, process the beans in a food processor fitted with the metal blade along with the lemon juice, remaining ½ t. thyme, salt to taste and remaining 1 t. sesame oil. Process until smooth or a bit chunky if preferred.
6. Empty bean contents into mixing bowl as mixture is pureed.
7. Add the tahini to the bean mix and stir well.
8. Remove squash, let cool for 10-15 minutes, then scoop out of skin and puree in food processor until almost smooth.
9. Add squash puree to hummus and stir well again until ingredients are incorporated.
10. Place in a festive serving bowl on a platter, and surround with fresh sliced bread, such as fruit-nut breads along with crisp apple and pear slices.
