Tag Archive for hummus

Roasted Squash Hummus with Turmeric {Vegan}

it’s Thanksgiving in Canada.

Despite the fact that most of my family lives right here in the Lower Mainland, we’re all busy with our lives and we don’t spend tons of time together. We do usually get together for Thanksgiving, though. It’s an easy, laid-back affair with way too much food, and containers of leftovers coming home.

I usually make a dessert at the request of the famjam, but this year, I want to introduce you to something a bit different.

Roasted squash hummus with turmeric

Now, as you know, chickpeas are my jam. Okay, so chickpea water, technically, is my jam, but you gotta do something with all those cans of chickpeas you’re opening for the aquafaba, so we eat a lot of hummus.

In my cookbook, I have no less than 6 different kinds of hummus. I thought, in fact, that I had discovered all the hummus combinations, but friends, let me tell you, I have not.

Last week, I attended VanFoodster’s very first Vegetarian Tasting Plates. I have written a whole post about what I discovered on that food tour, but one of the places we visited was called Saj & Co (on Davie) and there, we were served a roasted butternut squash hummus! It was fantastic–brightened with a touch of turmeric.

So of course I came home and started roasting squash to make it.

It’s an incredibly pretty dish, and the squash adds a creaminess and a sweetness that I think would make it an incredible appetizer for your Thanksgiving table.

I served mine with super-simple-to-make za’atar crackers.

Squash Hummus

Roasted Squash Hummus

  • 1 can chickpeas, drained, reserve the aquafaba
  • 1 1/2 cups cubed roasted squash (I actually used a kobucha, but I think anything will do, butternut, acorn, etc)
  • 1/4 cup tahini
  • 1-2 cloves garlic, minced
  • juice of 1 lemon
  • 1/4 cup water
  • 1/4 cup aquafaba
  • salt & pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • optional garnishes: pepitas, balsamic reduction, olive oil, fresh herbs, smoked paprika, za’atar.

Method

  1. Cut the squash in half and dig out the seeds with a spoon. Chop into larger chunks, then drizzle all over with olive oil, and salt and pepper. Place on a baking sheet and roast in a 400 degree oven until soft, about 30 minutes (depending on the size of the squash).
  2. Remove from the oven and allow to cool enough so you can work with it. Remove the skins, and chop into chunks.
  3. In your blender or food processor, place all the ingredients, except for the water.
  4. Blend well until the mixture is smooth, stopping to scrape down the sides.
  5. With the blender running, slowly drizzle the water into the top of the blender or food processor. If the hummus is still too thick, add a bit more water, or olive oil if you like until it gets to the right creamy consistency.
  6. To make the crackers: take two large tortillas and brush them with a little oil. Sprinkle with za’atar and then cut into strips. Place in a single layer on a baking sheet and bake in a 300 degree oven until crisp and a little brown around the edges.
  7. To serve: ladle the hummus onto the centre of a plate, and scatter the crackers around. garnish with a drizzle of olive oil, a sprinkle of coarse salt, and a few dots of balsamic reduction.

How to Make Roasted Garlic & Win a $50 Gift Pack from Sabra!

Garlic, glorious garlic!

When I was a kid growing up, we had zero spices in our house. It just wasn’t a thing. Oh, we had salt, but we didn’t even really use pepper–I remember quite clearly having 2 salt shakers instead.

As I got older, and started to learn more about cooking, and therefore seasoning, garlic was probably the first “spice” I ever started to experiment with. At first, it was dried garlic powder, but then later, I went right for the real thing, and started adding raw garlic to my cooking.

I love the flavour it brings. Garlic really is a superstar. And we are not far off now from Garlic Scape season, which is one of my favourite times of the year!

Garlic is an amazing ingredient, but roasted garlic is even more amazing! When you roast it, it becomes sweet and almost nutty. It becomes soft and buttery, and you can add it to so many things–like sauces, which it will help to thicken.

Here’s just a few things you can do with roasted garlic:

  • Add it to hummus
  • Add it to pasta sauce
  • Spread it on toast
  • Add it to salad dressings
  • Add it to soup
  • Add it to mashed potatoes
  • On pizza or nachos

It’s really versatile! Oh–and really simple to make. You don’t even need one of those fancy garlic baker thingies.

To celebrate April as Garlic Month, I’m giving away $50 worth of Sabra products!

The prize includes:

sabra prize pack

  • 5 VIP coupons, redeemable for full-sized product, AND
  • A wooden and ceramic branded serving tray (so cute!)

How to enter:

Comment below and tell me what your favourite way to use roasted garlic is, and you’ll be entered in the draw. For an additional entry, tweet:

This contest is open to Canadians only, and closes midnight, April 30.

 

« Older Entries