Chef Matthew Stowe, govt director of culinary on the JOEY Restaurant Group, takes a restaurant favorite and offers it a fall twist.
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“Our JOEY hummus that was impressed by a chef journey to Morocco years in the past has change into a buyer favorite,” Stowe says. “On this model, I included acquainted flavours of fall with butternut squash.
“The hummus is nice by itself or you may garnish it with some or all the parts on this recipe. It’s good to deliver to vacation events or have as a snack on a comfortable fall day.”
Roasted Butternut Squash Hummus
Roasted squash
1 massive butternut squash, peeled and diced into 1-inch chunks
3 tbsp (45 mL) olive oil
1 tsp (5 mL) salt
1/2 tsp (2.5 mL) cinnamon
Mix elements in a mixing bowl and toss. Switch to a parchment-lined tray. Roast at 400 F for 45 minutes till browned on the sides and tender.
Squash hummus
1 can (540 mL) chickpeas, drained
Roasted squash from above
1/2 cup (125 mL) tahini paste
1/3 cup (80 mL) recent lemon juice
1/4 cup (60 mL) water
3 cloves garlic, peeled
2 tsp (10 mL) salt
1 tbsp (15 mL) recent floor cumin
1 tsp (5 mL) cinnamon
1 cup (250 mL) olive oil
Mix all the pieces besides olive oil in a blender. Flip the machine on and drizzle in olive oil. Stir steadily so the blender can mix evenly. When hummus could be very easy, switch it to a container and retailer it within the fridge.
Pickling liquid
1 cup (250 mL) water
1 cup (250 mL) white wine vinegar or apple cider vinegar
2 tbsp (30 mL) salt
1/2 cup (125 mL) sugar
Mix the elements in a pot and convey to a boil.
Pickled squash
1 cup (250 mL) pickling liquid
1/2 cup (125 mL) butternut squash, diced 1/4 inch
Mix in a pot, deliver to a boil, simmer squash for 3 minutes till tender. Take away from warmth. Cool in fridge.
Pickled currants or raisins
1 cup (250 mL) pickling liquid
1/2 cup (125 mL) currants or raisins
Mix in a pot, deliver to a boil, simmer for 3 minutes. Put aside till cool.
Sautéed squash
1/2 cup (125 mL) butternut squash, peeled, diced 1/4-inch cubes
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) cinnamon
Pinch of salt
Toss all collectively in a bowl. Sauté in a pan over medium warmth for 5-6 minutes till the squash is tender and browned. Put aside.
Garnish
15-20 small mint leaves
1/4 cup (60 mL) feta
1/2 tsp (2.5 mL) floor cumin
1 tsp (5 mL) sesame seeds
1 tbsp (15 mL) olive oil
Unfold the specified quantity of hummus out onto a plate or massive tray. Garnish with pickled butternut squash, sautéed squash, pickled currants, mint leaves, feta cheese, floor cumin, sesame seeds and a drizzle of olive oil. Serve with crudités, grilled pita bread, tortilla chips or the rest you want.
Serves 4-6.
