I freely admit that I made this as an excuse to eat more of the yummy sour dough bread that I made (which paired perfectly by the way. No pitas needed). It was delicious and I would make it again. It does make A LOT. I threw some in the freezer for a hummus emergency. You never know when you’ll have a hummus emergency.
Tahini is still hard to find these days. If you can’t find any it’s available online, or you can substitute some toasted sesame oil or another nut butter. For this I would go the sesame oil route. I don’t like peanut-y hummus.
Your life will be a lot easier if you prep this completely before starting. It also helps if you are angry because that is a LOT of seeds to crush with a mortar and pestle. For the first time I find myself wanting to invest in a spice grinder.
I had to add a lot more lemon and salt for this to taste like hummus for me. In the future I might add less squash, but it was still very delicious.
Gordon makes a Ras El Hanout Spice Blend. I had to google it. It’s a blend commonly used in North Africa and Morocco. It’s delicious. I want to put it on french fries…
You Will Need:
- 1 butternut squash, about 2 lbs, peeled, seeded and cubed.
- 2 garlic cloves (I used 4) peeled and smashed
- 1 inch piece of ginger, peeled and finely chopped
- Olive Oil
- Sea Salt and Freshly Ground Pepper
- 1 TBSP Tahini
- One 14-ounce can of chick peas
- Juice of 1/2 a lemon (I used the juice of a whole small lemon. Start with half and adjust at the end)
- Warmed or grilled pita bread or flatbread to serve. I used sourdough. It was divine.
For the Ras El Hanout Spice Blend
- 1 Cinnamon Stick
- 1 tsp cloves
- 1 Tbsp coriander seeds
- 1/2 Tbsp Fenugreek seeds
- 1/2 Tbsp fennel seeds
- 1 Tbsp Mustard Seeds
- 1/2 Tbsp Cumin Seeds
- 1 tsp paprika
Prepare The Spice Blend
Break the cinnamon stick into pieces. Place in a dry pan with the cloves and seeds, toast over medium heat for about 1 minute until aromatic and the seeds are popping. Shake to keep from burning.
Once toasted, remove from heat and add the paprika. Place in a spice grinder, blender, or mortar and grind until the mixture is a powder – sift if necessary. This will keep for up to 3 months in an airtight container.
Preheat oven to 350F
Make The Hummus
In a large bowl mix the squash, garlic, and ginger with 2 tablespoons of olive oil and 1 tbsp of the spice blend. Season with salt and pepper and scatter in a singer layer in a roasting pan. Place in the preheated oven and cook for 30 min until tender.
Add the squash to a blender, add tahini, chickpeas, and a squeeze of lemon juice along with 2 tbsp of olive oil. Blend until smooth. Taste and adjust seasoning as necessary. You might need some extra lemon juice.
Transfer to a bowl and sprinkle with a little of the spice mix. Drizzle with olive oil and serve.
Watch Gordon make this here.
Let us know how you like it!