SNACKS

Butternut Squash Hummus

Butternut Squash Hummus

Butternut Squash Hummus


While I will never turn my nose at classic hummus, lately I’ve really been enjoying flavor variations such as kale hummus, beet hummus , and this glorious butternut squash hummus. It is slightly sweet, earthy and complex. It is the perfect base for salads, yet perfect simply served with warm pita.

But before we get into the recipe, let’s address the elephant in the room- the great chickpea skin debate. Some swear by removing the skins for a smoother, creamier texture, while others argue that it’s an unnecessary step that complicates the hummus-making process. 
 
Those in favor claim that removing chickpea skins creates a smoother, creamier texture in your hummus and allows the flavors of the other ingredients to better shine through. Those opposed argue that removing chickpea skins is tedious and time-consuming, and depletes them of valuable nutrients and fiber. 
 
Whether to remove chickpea skins for hummus ultimately boils down to your own taste preferences and willingness to put in the extra effort. I personally don’t think it is essential and only do it about half the time.  Nonetheless, my method for removing the skins from the chickpeas is below, should you decide to give it a try. 

Ingredients

  • 2 lb. butternut squash

  • 1 1/2 tbsp grapeseed or other neutral oil

  • Kosher salt

  • black pepper

  • 1 1/2 cups (a 15. oz. can) chickpeas, drained and rinsed* (see note for instructions on how to remove chickpea skins- this is entirely optional)

  • 1 1/2 tbsp tahini

  • 1 tbsp seasoned rice vinegar

  • 3 tbsp extra virgin olive oil

  • 1 garlic clove, peeled

  • 1/2 tsp ground cumin

  • 1/2 tsp ground cinnamon

  • ice water

  • If removing chickpea skins you will also need:

  • 1 1/2 tsp baking soda

Directions

  • Preheat oven to 400° (F). Peel and cut the butternut squash into 1 inch pieces. Toss with grapeseed oil and season with 1/2 tsp Kosher salt and a few cranks of freshly cracked black pepper.  Roast on a parchment paper or foil covered sheet pan until softened and starting to brown, about 25-30 minutes. When the butternut squash is room temperature, add 1 1/2 cups of the butternut squash pieces to the work bowl of your food processor with the chickpeas, garlic, tahini, rice wine vinegar, olive oil, cumin, cinnamon and 2 tbsp ice water. Process until smooth. Mixture will likely be very thick. Add more ice water, 1 tbsp at a time until hummus is your desired consistency. Process for 4-5 minutes to aerate hummus and make the texture smoother. 
  • *To Remove Chickpea Skins (this is an optional step, as noted)
  • PLEASE NOTE THAT IF YOU SKIN CHICKPEAS, YOU WILL NEED MORE THAN ONE CAN BECAUSE SKINNING REDUCES YIELD. YOU WILL STILL NEED 1 1/2 CUPS OF CHICKPEAS FOR THE ABOVE RECIPE, MEASURED AFTER SKINNING.

    Combine 2 cups cooked chickpeas (canned or cooked from dry, drained but still moist) and 1 1/2 tsp baking soda in a small saucepan or skillet. Stir continuously over medium heat until the chickpeas are uniformly hot.  Stir for another minute. Transfer the chickpeas to a large bowl with cold water, and rub gently with your fingers. The chickpea skins should slip off easily and float to the top of the water. After about 4-5 minutes of rubbing, appx. 80% of the skins will be removed, but keep going if you want to remove them all. To remove the skins from the water, swirl the water in the bowl so the skins rise to the top then, either: 1) pour the water with the skins into the sink (taking care not to discard any chickpeas) and refill bowl with cold water; or 2) skim off with a strainer.