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

Veg­etable cru­dités

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)

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