Butternut Squash Hummus
Monday, March 3rd, 2008
This was a “i messed up, how do i fix this?” recipe.
I had roasted some butternut squash for dinner, but the curry powder I put on it had too much cumin and too much cayenne. It wasn’t too bad, but there was a bitterness that hit you in the back of the mouth after a few seconds. I had originally planned to add some boiled/pureed potatoes to it, and then thin it down with cream and/or chicken broth until it gets soupy for a curried vegetable soup – but I saw some chickpeas in the pantry so I thought I’d try something different. Obviously if you were making this from scratch, you could just roast the squash and add it into your chickpea puree.
This recipe is approximate. Some people like more or less tahina, lemon juice, garlic, etc. I actually wish I had put a liiiitle less chickpeas so I could taste the squash more, but oh well. It was still good.
Click for recipe
(more…)