As you may know, I love my dips & spreads. Having some kind of hummus on hand means I can throw together a quick meal without having to do much of anything. I get the sense that people’s interest in unusual hummus flavors is on the rise lately as I’ve come across recipes for weird ones including beet hummus, snickerdoodle hummus (dessert) and and peanut butter chocolate chip hummus (also dessert). But before I start gagging, I will let these concoctions slide because they do all contain chickpeas, which makes sense, since the Arabic word for chickpeas is hummus! However, I’ve also noticed a number of recipes that are basically comprised of a pureed vegetable prancing around calling itself ‘hummus.’ This is like me naming my applesauce recipe ‘apple hummus,’ which is obviously offensive.
It sort of reminds me of the whole “pesto” debacle. Technically, if a recipe is made with a mortar and pestle, even if it’s peanut butter and chocolate, you can call it Reese’s pesto (except I’d think you were a little annoying). But anything chopped up really teeny tiny and put on pasta isn’t pesto. In the same vein, calling spiced pureed carrots “hummus” (you know who you are!) really irks me. I’m not saying there’s anything you or I can do about this grave offense. I just have to deal with it.
I made this hummus recipe with delicata squash and of course, chickpeas. So if you’re looking for a less offensive variation on your favorite staple, you found it! Keep in mind that the squash makes the taste sweeter than your regular hummus, so if you’re having it on a sandwich, you may want some more savory ingredients to compliment it.
- 3 T olive oil
- 1 delicata squash
- ¼ c tahini
- 1 15 oz can chickpeas
- 4 T lemon juice
- ½ t ground cumin
- ¾ t salt
- 1 garlic clove, minced
- 1 t paprika
- ¼ c fresh parsley leaves, chopped
- ¼ c water
- Preheat oven to 400 degrees. Cut squash in half lengthwise and place cut side up in a roasting pan. Coat with 1 tablespoon of olive oil and season generously with salt and pepper. Roast about 35 minutes or until squash is soft. Remove from oven and set aside to cool.
- In a blender, combine 2 tablespoons of olive oil, tahini, chickpeas, lemon juice, cumin, salt, garlic and paprika.
- Scrape out the inside of the squash and add to the blender. Puree until smooth. If the texture is too thick (as it likely will be) add water. Add parsley leaves and blend 30 seconds longer.
- Garnish with olive oil and additional paprika. Serve with pita and crudites or on sandwiches.