squash hummus + salted pepita brittle
Everyone is on the pumpkin train right now and I don’t mind it one bit. I love anything pumpkin or sweet potato, which usually involves a cocktail of warm spices like nutmeg, cloves and cinnamon, but what I really love is when something is actually pumpkin or sweet potato flavored and not masked by fall spices. Back Forty makes a wonderful pumpkin hummus with no fall spices. A pool of olive oil settles on top and it’s garnished with a few toasted pumpkin seeds. I tried to make my own and I think came pretty close to their recipe. At first I was going to puree the squash with white beans but the flavor of the squash is so subtle I decided to leave them out so that the squash could have its moment. I had an acorn squash on hand but I’m sure this would work with a sweet potato or butternut squash or pumpkin.
The salted pepita brittle is a little bit of crunchy-salty-sweet on top, which I love. I’m not sure what Back Forty does to their pumpkin seeds but this quick little brittle is a nice treat on top, please don’t skip it!
squash hummus + salted pepita brittle
ingredients
- 1 small acorn squash, cut in half
- Olive oil
- 1-1/2 teaspoons maple syrup
- 1 teaspoon tahini paste
- 1/2 teaspoon olive oil plus more for garnish
- 1/4 teaspoon salt
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne plus more for garnish
- 1/8 teaspoon nutmeg
- 1 tablespoon salted pepita brittle (recipe follows)
procedure
- Preheat oven to 400°F. Scoop out seeds of the squash and discard. Spread a thin layer of oil over the squash flesh. Place, cut sides down, on lined sheet pan. Bake in oven until tender, about 40 minutes. Remove from oven and cool.
- With a spoon, scoop tender flesh of the squash out of its skin and remove to the bowl of a food processor. Add maple syrup, tahini, oli oil, salt, cumin, cayenne and nutmeg; whirl until smooth. Taste and adjust seasoning.*
- To serve, spoon puree into a bowl. Drizzle generously with olive oil. Garnish with salted pepita brittle and a dash of cayenne. Serve with warm toast, pita or flatbread, preferably something soft that won’t disturb the delicate flavor of the dip.
Salted pepita brittle: To a small skillet over medium heat, add 1 tablespoon raw pepitas; stir constantly until golden. Add 1 teaspoon sugar and a pinch of coarse salt. Stir until sugar is melted and completely coats pepitas. Quickly remove to a cutting board or wax paper and allow to cool. Once hardened, break up the pepitas and use as garnish.
*Do adjust seasoning as needed! These measurements are for a small acorn squash that was not very sweet. Sweet potatoes are much sweeter than acorn squash, so easy on the maple; they are also much more dense and may require more seasoning than this. Start with these measurements and work your way up.
Is there a love button? This looks amazing!
Squash hummus sounds amazing, does it taste similar to normal hummus?
Yum! I think I’ll try it tonight as I have some pumpkin purée and pepitas on hand… Will let you know how it goes!
That sounds like one delicious dip for gatherings. I am always looking for new simple ideas. Thanks.
Very good idea! I’m on a “dip” frenzy right now… it’s perfect for guests around the holidays. Thanks for posting:)
-JulieC
Yum! This hummus is such a great idea. Thanks for the recipe:)