The very same pita chips I served up to you all last week are yet again making a cameo on the blog today! I realized how easy it was to make my own healthier pita chips and dip and I’ve gone a little crazy with the idea. Last week you saw my recipe for the Greek creamy classic, Baba Ganoush. This week I’m getting a little more seasonal. It’s squash season people. Butternt Harvest Hummus is about to be a household name. Along with the pumpkin craze comes the runner up, butternut squash. Around this time of year we see tons of recipes featuring sweet squashes. I’m clearly all for it.
This recipe uses roasted squash and blends it with some savory sage and chickpeas to become a harvest hummus. Why did I never think to do this before? The butternut squash gives the hummus a hint of honeyed taste and the sage brings the hint of spice. It’s a great balance of flavors and I love that it is so autumnal. Watch out, this recipe will become a constant snacking threat in your household.
Curl up on the couch with a bowl of pita chips, your Butternut Harvest Hummus and turn on Hocus Pocus. It’s a grown-up Halloween treat!
…all for the love of the dish
- 1 cup cubed butternut squash
- 1/3 cup tahini
- ¼ cup olive oil (for dip)
- 2/3 cup chickpeas
- 1 tbsp olive oil (for squash)
- 2-3 sage leaves, torn into small pieces
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp each salt and pepper (for butternut squash prep)
- Turn the oven’s broiler to high. Put butternut squash, 1 tbsp olive oil, ¼ tsp each salt and pepper into large zip lock bag. Shake to coat. Lay out on small foil lined tray. Cook under broiler for 5 minutes.
- Let the squash cool completely. (About 1 hour)
- Add squash, chickpeas, tahini, olive oil, sage pieces, salt and pepper to blender or food processor. Pulse until smooth,about 30 seconds. Taste and adjust seasonings as desired.
- If you would like the hummus to be thicker add some additional chickpeas. If you would like it to be looser add some additional oil.