Squash and Roasted Garlic Hummus

This squash and roasted garlic hummus proves that something being a side doesn’t need mean it’s any less important than the main. In our colorful crostini series, we’ve set out to highlight how the dips and sauces you take for granted are as eye-catching and delicious as the main dish. This squash and roasted garlic hummus is an easy recipe to master that you won’t be able to stop making once you get it once.

History of Hummus

Ah, hummus. Hummus’s origins are polarizing, and everyone has their own favorite way to present this seemingly simple condiment made up of tahini, chickpeas, water, garlic, and lemon juice. Even Google very tentatively claims its origins as “the Middle East.” Lebanon, Syria, Israel, Greece, Egypt, and Palestine have all claimed it as their own.  The earliest written mention of hummus is in a 13th-century cookbook from Cairo, but it didn’t include tahini or garlic. Its spread (pun intended) is likely because of the Ottoman Empire’s somewhat homogenizing presence throughout the Middle East from 1299 to 1922. But whoever started it, hummus has been going strong for hundreds of years, and now you, too can enjoy it at home. 

Squash and Roasted Garlic Hummus

---

• Author: Sara Ghedina

Print Recipe

Ingredients

Scale 1x2x3x

• 2 1/2 cups cooked chickpeas (approximately 2 cans, drained and rinsed)
• 1/2 kabocha squash
• 1 garlic head, whole
• 2 carrots
• 2 + 6 tbsp extra-virgin olive oil
• 4 tbsp tahini
• 1 lemon
• 1/2 tbsp red pepper flakes
• 2 tsp paprika
• 1 tsp garlic powder
• 1/2 tbsp oregano
• 2 sprigs rosemary
• 2 tbsp mixed seeds (sesame, pumpkin, sunflower)
• 1/2 tsp turmeric
• salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Clean the squash, leaving the skin but removing seeds and filaments, and cut it into thick slices. Peel the carrots and cut them into large pieces.
2. Arrange them on a baking tray covered with parchment paper along with the whole garlic head, drizzle with 2 tbsp olive oil and sprinkle with red pepper flakes, 1 tsp paprika, garlic powder, oregano, rosemary, mixed seeds, salt and pepper.
3. Roast in the oven at 350° for about 30 minutes, or until squash and carrots are tender enough to pierce with a fork. Allow to cool, then squeeze out the garlic and discard its skin.
4. Place the garlic puree in a blender along with the chickpeas (reserve some of the can’s liquid), 1 tbsp of the roasted seeds, the roasted carrots and approximately 2 1/2 cups of the cooked squash (leave the skin on, it will blend smoothly and add a nutty flavor). Add 6 tbsp olive oil, tahini, lemon juice, remaining tsp paprika, turmeric, salt and pepper. Blend until all ingredients are combined. To get the right consistency, you may need to add some of the reserved chickpea liquid and blend again until smooth.
5. To serve, top the hummus with the remaining roasted seeds, a few chickpeas, parsley leaves, black pepper and a drizzle of olive oil.

Recipe and Photography by Sara Ghedina / Story by Emma Riva