This is one of the dishes I will be serving as part of my Thanksgiving mezze. I am English and live in Spain but this year I have decided to “adopt” the Thanksgiving concept and cook a fabulous dinner for some people I would really like to thank for their support over the last year. The positivity I feel and gratitude I need to express is something I would never have imagined possible at this time last year. I feel more healthy, happy and alive than ever and for that I am truly grateful… Thank you!
Anyway back to the mezze, as Thanksgiving is a time for sharing, I thought that a mezze would be the perfect thing. A delicious vegetarian feast in the middle of the table for everyone to pick at and enjoy. I came across this recipe for Pumpkin Hummus on this amazing blog www.tasteofbeirut.com There are so many delicious recipes that I want to try on this blog but the Pumpkin Hummus was just perfect for Thanksgiving. I have adapted it slightly by using butternut squash instead of pumpkin which I roasted.
Roasted Butternut Hummus Recipe
Adapted from a Taste of Beirut recipe
Serves 4 Vegan
- 1/2 butternut squash 750 gr plus
- olive oil
- salt & black pepper
- a pinch dried chilli flakes
- the juice of 1 & 1/2 lemons
- 4 cloves garlic minced with a pinch of salt
- 2 tbsp tahini
Preheat oven to 200 degrees. Scrape out the seeds from the squash and spread them out on a sheet of foil, picking off any stringy bits of squash then set aside. Cut the squash into small pieces (about 1 inch triangles) and put them on a lined baking sheet/tin. Drizzle with olive oil, season with salt & black pepper and sprinkle with good pinch of chilli flakes then toss everything together with your hands so evenly coated. Roast the squash on the middle shelf of the oven for 35 – 40 minutes until tender. Put the squash seeds on the bottom shelf of the oven (on the foil) and toast for about 10 – 15 minutes until slightly browned. Sprinkle with salt and leave to cool.
When the squash is tender, remove from the oven and leave to cool slightly before pulling off the skin. Blitz the squash with a stick blender or pulse in a food processor until smooth-ish.
Mix the minced garlic with the lemon juice then add the tahini and stir to combine well. Add the tahini mixture to the squash and blitz again to combine. Taste for seasoning, add more salt if necessary.
Place in a serving dish sprinkled with the toasted squash seeds and serve with leek & cumin seed flatbreads (see my recipe) or with some lavash or pita triangles.