ROASTED GARLIC PUMPKIN HUMMUS

ROASTED GARLIC PUMPKIN HUMMUS

A creamy and delicious hummus made with Black Futsu Squash and a subtle addition of pumpkin spices. This recipe makes about 3 cups of hummus.

I N G R E D I E N T S

• 1/2 CUP dry garbanzo beans from PNW Co-op, soaked over night

• 1 black futsu squash

• 2 CLOVES garlic

• 1/4 CUP olive oil, plus more for roasting

• Juice of 1 lemon

• 1/3 CUP tahini

• 1/2 TSP salt

• 3 SHAKES cayenne pepper from Hayshaker Farm

• 1/4 TSP Basque chili powder from Hayshaker Farm (or paprika)

• 1 DASH ground cumin

• 1 DASH ground cinnamon

• 1 DASH ground cloves

PROCESS

1. Place the soaked garbanzo beans in a crock pot and cover with water. Cook on high until soft, 6-8 hours.

2. Slice the black futsu squash in half and remove the seeds. Save the seeds for later use.

3. Place the squash on a baking sheet, drizzle with olive oil, and bake at 400 degrees F until tender, roughly 45 minutes. During the last 5 minutes, add the garlic cloves to the baking sheet and drizzle with olive oil. Remove from oven and baking sheet and let cool.

4. Meanwhile, remove the squash membrane from the seeds, place on the baking sheet, and sprinkle with salt. Bake for 5 minutes until browned.

5. Remove the skins from the roasted garlic and place in a bowl (or food processor) with olive oil, lemon juice, tahini, and salt. Blend until smooth and creamy. We used an immersion blender but a food processor or upright blender would be more efficient if you have one.

6. Add and blend together the cooked garbanzo beans, cooked squash, cayenne pepper, Basque chili powder, and cumin.

7. Mix in the cinnamon and cloves, adding additional olive oil, salt or lemon to taste.

8. Place in a bowl, drizzle with olive oil, sprinkle with a pinch of Basque chili powder, and add the roasted seeds. Enjoy with warm pita, crackers, veggie sticks, or a sandwich!