Sunday, October 9, 2016

Butternut Squash Hummus with Sunflower-Pepita Pesto and Chipotle Relish



Have you ever seen a picture scream fall quite so much before? It's basically a girl in boots, flannel, a vest and a scarf, drinking a PSL, and buying mums and pumpkins. But this appetizer board is actually so perfect for fall! The colors, the flavors, the textures... all. of. it! I made this for a girls night sleepover last night, and it was so good that I refilled the snacks and veggies three times.

You could make the base hummus here alone, but it is so much yummier with the toppings and they're really quick to mix up. I bought a trail mix in the bulk section of Central market that had sunflower seeds, pepitas, and dried cranberries, so I got only the amounts I needed. This recipe makes a lot of hummus, so you'll have leftovers. Well, maybe. Who am I to judge?



Butternut Squash Hummus with Sunflower-Pepita Pesto and Chipotle Relish

Ingredients


Hummus

  • 1 cup cubed butternut squash
  • 1 head garlic
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 T. fresh lemon juice
  • 1/3 cup tahini
  • 6 T. olive oil
  • 1 T. sauce from chipotles in adobo
  • 1/2 t. ground cumin
  • 1/4 t. smoked paprika
  • Small pinch of cinnamon
  • 1/2 t. sea salt
  • 1/4 t. pepper
Sunflower-Pepita Pesto
  • 2 T. sunflower seeds
  • 2 T. pepitas
  • 2 T. chopped basil
  • Olive Oil
  • Small squeeze of lemon juice
  • Sea salt, to taste
Chipotle Relish
  • 2 peppers from chipotles in adobo, minced, plus 1/4 teaspoon liquid
  • 1/2 t. minced dried cranberries
  • Drizzle of honey, to taste
Ideas for Serving: veggie chips, carrots, zucchini, roasted artichoke, roasted sweet potato wedges, pita, crackers, pretzels

Directions

  1. Preheat the oven to 400°. Slice the top off the head of garlic, drizzle with some olive oil, and wrap in foil. Rub the butternut squash with olive oil, sprinkle with a little salt and pepper.
  2. Roast the squash for 30 minutes, until tender, and the garlic for 45 minutes. Allow both to cool a bit, then squeeze out 8-10 cloves of the roasted garlic.
  3. Add squash, garlic, and all hummus ingredients to blender or food processor and blend until smooth. Add more olive oil or lemon juice, if needed, for consistency.
  4. To make the pesto: mince the first three ingredients. Add olive oil until desired consistency (a little extra liquid looks good for presentation) and a few drops of lemon juice. Salt to taste.
  5. To make the relish: Combine peppers and cranberries, add a little honey to taste. 
*Basic butternut squash hummus recipe adapted from The Minimalist Baker.

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