ROASTED SQUASH HUMMUS
A bowl of creamy hummus for snacking is a reliable crowd pleaser for any dinner party. This version gets an autumn twist with roasted squash and garlic. It benefits from being made ahead so you can have it ready to set out on a platter to greet your guests.
4 cups (1 L) cubed peeled butternut squash 5 cloves garlic
⅓ cup (80 mL) olive or cold-pressed canola oil, divided (approx.)
1 tbsp (15 mL) cider vinegar
Salt and freshly ground pepper
1 can (540 mL) chickpeas
3 tbsp (45 mL) fresh lemon juice
2 tbsp (30 mL) tahini
Crisp pita wedges, toasted baguette slices
1 Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2 On prepared baking sheet, combine squash, garlic, 2 tbsp (30 mL) oil, vinegar and 1/2 tsp (2 mL) salt and pepper to taste, stirring to coat. Spread out in a single layer. Roast for about 40 minutes, stirring twice, or until squash is very soft and browned. Let cool.
3 Drain chickpeas, reserving ¼ cup (60 mL) of the liquid. Rinse and drain chickpeas.
4 Transfer squash and garlic to food processor, scraping in any brown bits and liquid. Add chickpeas, 2 tbsp (30 mL) of the remaining oil, lemon juice, tahini and 1/2 tsp (2 mL) salt; process until smooth.
5 Drizzle in remaining oil and reserved chickpea liquid with the motor running, adding just enough to make a smooth, fluffy hummus (it will thicken slightly upon standing). Season to taste with more salt and pepper. (Store, covered, in the refrigerator for up to 3 days. Let warm slightly before serving.)
6 Spoon into a serving bowl; drizzle with more oil, if desired. Serve with crudités, pita wedges and/or toasted baguette slices.
Makes about 3½ cups (875 mL)