Thanksgiving is right around the corner! Whether you’re celebrating with close family or just by yourself… I know this quick, easy and seasonal hummus recipe will totally fit the Thanksgiving theme!
Do you ever think back on the very first time you tried a specific food? I remember when I was reading Anthony Bourdain’s book “Kitchen Confidential” and learned of his first oyster experience. He was on vacation with his family in France and tried an oyster for the very first time at the age of 10 on a fishing boat. It is experiences like his that will forever change our relationships with certain foods. RIP Anthony Bourdain. What a beautiful, misunderstood soul he was.
For the most part, I can’t remember the first time eating many things; however, I do remember hummus. Well, let me rephrase, I remember the first time I had AMAZING hummus… not just regular, store-bought hummus. I’m talking smooth, creamy, perfectly seasoned with the right amount of salt, lemon and spice hummus. There’s a fabulous Mediterranean restaurant in New Orleans, LA called Shaya located on Magazine Street. The restaurant was started by Israeli-American chef, Alon Shaya, who has since left Shaya due to certain allegations by the Besh Restaurant Group. Although his name is still connected to Shaya, he started a new, very similar restaurant in New Orleans called Saba. I plan on visiting next time I’m in NoLA.
Anyways, we were in New Orleans for one of my birthdays (I believe it was my 26th although not entirely sure as I’ve spent many birthdays in the Big Easy) and went to Shaya for brunch. The second I saw the menu and the multiple hummus selections, I knew my taste buds were in for a lovely surprise. We ordered the lamb ragu hummus and the crispy cauliflower hummus. I can’t really explain how amazing this hummus is but trust me, the best ever. Smooth, creamy hummus paired with fresh, homemade pita bread…. to die for.
Although my hummus isn’t as smooth as Shaya’s because there’s definitely a specific way to cook and handle the garbanzo beans to ensure their ultimate smoothness in the dish, it’s still pretty damn good. I love this recipe because it’s perfect for the Fall season. I hope you give it a try!
Butternut Squash Hummus
- Small Sheet Pan
- Food Processor or Blender
- 1 15 oz can Chickpeas
- 1 cup Butternut Squash cubed
- 1 small Shallot large dice
- 2 cloves Garlic
- 1/4 cup Tahini
- 2 Tbsp Olive Oil *for roasting veggies*
- 1/2 cup Extra Virgin Olive Oil plus more for drizzling
- 1/4 cup Water
- 3 Tbsp Fresh Lemon Juice
- 1/2 tsp Cumin
- 1/4 tsp Allspice
- 1 tsp Sea Salt
- Sprinkle of Freshly Ground Black Pepper
- 1/4 cup Pomegranate Seeds
- 1/4 cup Crumbled Feta Cheese
- 1/4 cup Pickled Red Onion
- Freshly Chopped Parsley
- Crackers and/or Crudite
- Preheat the oven to 350 degrees F.
- Place the butternut squash, shallot and garlic cloves onto a baking sheet. Toss the vegetables with the 2 Tbsp olive oil, 1/2 tsp of kosher salt & a sprinkle of black pepper. Roast for 25-30 mins. *Olive oil is better than EVOO when it comes to roasting and cooking with high temps.*
- While the vegetables are roasting, drain and rinse the chickpeas. *Optional: you can peel the clear, outer layer from each chickpea to ensure a smoother hummus.*
- Remove the roasted vegetables from the oven. Add to a food processor or blender along with the chickpeas, tahini, EVOO, water, cumin, allspice, lemon juice, 1/2 tsp salt and a sprinkle of black pepper. Combine until smooth.
- Season to taste with salt & pepper.
- Pour the hummus into a bowl and garnish with optional toppings. Enjoy with crackers and/or crudite. Enjoy!