butternut squash hummus

This fabulous dip, based on the one from the Jerusalem Cookbook by yotam Ottolenghi and sami Tamimi, is great on its own or as part of a Middle Eastern Meze.

the flavors of sweet, tart, and just a little bit spicy will do a happy dance on your tongue.

Butternut Squash Hummus

Whenever I do an Israeli meze—falafel, babaganoush, hummus, salads—this dip is a must for my family.

I think the rule is that if you take a recipe and change it in at least three ways, the recipe becomes yours.

I have instituted a few changes here, but I would not presume to claim the recipe for my own.

And while the original is great, I love the combination of sweet and tart with a bit of spice.

Yotam Ottolenghi and Sami Tamimi's Butternut Squash and Tahini Spread, with a Twist

Ingredients:

  • 1 large butternut squash, about 2 lbs, peeled and cut into chunks

  • 3 tablespoons olive oil

  • 1 teaspoon ground cinnamon

  • ½ teaspoon commercial curry powder

  • 5 tablespoons tahini

  • 1/2 cup labne (or Greek yogurt) plus a bit more for garnish

  • 2 small garlic cloves, grated or pushed through a garlic press

  • 1 tablespoon date syrup (silan)

  • 1 tablespoon pomegranate molasses

  • a handful of pomegranate arils

  • Aleppo pepper flakes, to taste

  • 2 tablespoons chopped cilantro (If you don't like cilantro, use parsley or leave it out)

Method:

  • Preheat the oven to 400°F.

  • Cover a baking tray with parchment paper. Toss the squash onto the tray, pour over the olive oil, and sprinkle on the cinnamon and salt. Mix it well with your hands and spread it out over the tray in a single layer.

  • Cover the tray tightly with foil and roast for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool.

  • Transfer the cooled squash to the bowl of a food processor, along with the tahini, labne, curry powder, and garlic. Roughly pulse so that everything is combined into a coarse paste – you don't want it too smooth. You can also do this by hand using a fork or masher.

  • To serve, spread the butternut in a wavy pattern over a flat plate. Swirl in a bit of labne or yogurt (makes a nice presentation) and sprinkle with Aleppo pepper flakes. Finish the dish with a drizzle each of date syrup and pomegranate molasses, a sprinkle of pomegranate arils, and a little chopped cilantro or parsley.

  • Serve with warm pita.