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Leftover Butternut Squash Hummus

Serves: About 4 cups (6 to 8 servings)

Learn more about Scraps

Ingredients:

  • 2 tablespoons raw pepitas
  • 2 teaspoons whole coriander seeds, lightly crushed
  • 2 teaspoons raw sesame seeds
  • 1 teaspoon Aleppo-style pepper, divided, plus more
  • 2 garlic cloves, grated
  • ¼ cup tahini
  • Juice of one lemon
  • 2 teaspoons pure maple syrup
  • ½ teaspoon ground cumin
  • Extra-virgin olive oil
  • Kosher salt, to taste
  • Assorted raw vegetables, for dipping


Procedures:

Toast the seeds: In a medium dry skillet over low heat, add the pepitas, coriander and sesame seeds. Cook, tossing or stirring frequently, until lightly toasted and fragrant. Add ½ teaspoon Aleppo pepper and a generous drizzle of olive oil. Keep warm.

Make the hummus: Add squash, garlic, tahini, lemon, maple and cumin to a food processor. Season with salt and remaining ½ teaspoon Aleppo pepper. Process until smooth while drizzling in about ¼ cup olive oil. Taste and add more salt if needed.

Serve: Spread hummus onto a shallow platter and smooth with the back of a spoon. Top with warm seed mixture. Serve alongside vegetables. Drizzle everything with more olive oil before serving.

Recipe courtesy of Scraps

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