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Delicata Squash Hummus

Fall Session 2014: Week 2
Delicata Squash Hummus


Fall and winter squash: the gift that keeps on giving... Delicious snacks! Here's a simple recipe that will keep you well stocked with a healthy snack all week. Use it to dip veggies or toasted pita.

While I've written this recipe for delicata squash, feel free to use any other squash. Generally, you want to use equal parts squash and chickpeas, but play around! A higher squash ratio will make the hummus a bit sweeter, which may be just what you're looking for.

1 can chickpeas, drained (also known as garbanzo beans)
1 delicata squash
1/3 cup tahini
1/4 cup olive oil
1 lemon, juiced
2 cloves garlic, roughly chopped.
1 teaspoon salt
Optional: sprinkle in 1/2 teaspoon of spices: paprika, cumin, coriander, sumac, or chili flakes are great choices

1. Preheat the oven to 400*.
2. Remove the stem end and cut the squash in half, lengthwise. Scoop out the seeds with a spoon. Place the squash cut side down on a baking sheet and place in the oven. Allow to cook until the edges start to brown lightly, about 20-25 minutes. A fork should easily puncture the skin.
3. Once the squash has cooled to room temperature use a spoon to scoop the squash out of the skin. Note: the skin of delicata squash is totally edible, if you like your hummus to have more texture, feel free to just cut the delicata into 1 inch cubes. Place the squash into a blender or food processor with the rest of the ingredients and blend until smooth. If the hummus is too thick, add a bit of water a teaspoon at a time, until you're happy with the consistency.
4. Give it a taste and adjust your seasonings as necessary. Enjoy!

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