This classic dip gets an upgrade with sweet butternut squash, tangy pomegranate molasses and citrusy sumac. Serve with crudite or crispy pita for a satisfying snack or addicting appetizer your guests will devour.
- Small butternut squash, cut lengthwise and seeded
- 2 garlic cloves, peeled and lightly crushed
- Extra-virgin olive oil
- 1 can (19 oz/540 ml) chickpeas (drained, with water reserved)
- 3 tablespoons chickpea water
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 tablespoon Aleppo pepper
- 1 teaspoon sumac
- Salt and pepper
- 2 tablespoons pumpkin seeds
- Preheat the oven to 375 degrees Fahrenheit and line a baking tray with parchment paper. Drizzle the squash and garlic with olive oil, salt and pepper and place flesh side down on the baking tray. Tuck the garlic cloves under the squash and roast, 45-55 minutes, or until the flesh is very tender. Remove from the oven and allow to cool slightly.
- Measure 1 cup of roasted squash for this recipe, saving the rest for salads or soups.
- In a blender, place the roasted squash, roasted garlic cloves, chickpeas, chickpea water, tahini, pomegranate molasses, Aleppo, sumac and salt and pepper to taste. Add 2 tablespoons extra virgin olive oil and blend until smooth. Transfer to a plate and smooth it over with a spoon.
- In a small pan over medium heat, place the pumpkin seeds and toast until fragrant, about 3-5 minutes. Sprinkle seeds over the hummus. Garnish with a drizzle of olive oil, and Aleppo and sumac to taste.
Store in an airtight container in the refrigerator up to 3 days.