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Charcoal-Roasted Butternut Squash Hummus
Julie Weisman


Food Editor's comment:  This is a delicious hummus, lighter in texture and more sophisticated in flavor due to the squash and its charcoal roasting.  The differences are subtle, but the end result is well worth the effort.


1 butternut squash (you can use a pumpkin or other thick-skinned fall squash)
1 cup tahini
Juice of 2 lemons
1 clove garlic
2-2 1/2 cups olive oil
Kosher salt to taste
Cumin to taste
Cilantro or parsley, chopped, for garnish

Place the squash in the coals of a charcoal fire and let it roast for about one hour.  You also can put it on the grill rack, covered (as opposed to right in the coals).  It is done when it is soft enough so you can push it in some.  The skin will be somewhat charred.  Let the squash cool for at least 20 minutes.  I have let it cool overnight.  (You can probably make this with oven-roasted squash also, but the charcoal grill gives it a great smoky flavor.)

Cut the squash in half and gently scrape out and discard the seeds.  Then remove the flesh from the skin.  It is not terrible if some flakes of the charred skin stick to the flesh.

Place the squash in a food processor.  Add the tahini, lemon juice, and garlic.  Puree the mixture until pretty smooth.  Add some cumin (to taste) at this point.

With the processor still running add the olive oil in a steady stream.  After about 1 cup, stop and scrape down the sides of the processor and taste for salt.

With the processor running add another cup of olive oil and then taste again for seasoning.  Keep adding oil until you get to the desired consistency.

Serve with a garnish of chopped cilantro or parsley and a dusting of cumin.

Julie Weisman is an indispensable member of the ShalomBoston staff and an excellent cook.

Charcoal-Roasted Butternut Squash Hummus




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