Roasted Squash Hummus

This month’s selection from EVERYDAY DORIE is for toasted squash hummus that can be prepared with either Acorn or Butternut squash.

Even though it has the usual tahini, it also has the addition of za’atar, and pomegranate molasses.

It can be served with fresh vegetables or pita, but Dorie likes to spread some yogurt on the plate or bowl and pile the hummus on top with a drizzle of oil and additional pomegranate seeds.

I roasted the butternut squash in the oven and under the broiler for some additional browning, and then after cooling I scraped the flesh and mashed it very fine before adding all the rest of the ingredients.

I have never used pomegranate molasses before so I had no idea what it would do to this recipe.  I thought perhaps it would turn red or something, but it just made it sweet.

Since I was expecting something like the chickpea style hummus I was a bit disappointed with the flavor. however, everyone has different tastes.fullsizeoutput_d7c

10 thoughts on “Roasted Squash Hummus

  1. Love those (savory?) crackers you paired it with. And I totally forgot about the drizzle of olive oil at the end. Sorry that you didn’t like this much, so onwards to the next recipe!

    Liked by 2 people

  2. This wasn’t my favorite either. I like hummus with chickpeas better. I found the tahini flavor too strong here. Oh, well. How else do we know if we don’t try?

    Like

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