Hubbard Hummus
Author: 
Recipe type: Side dish
Cuisine: Mediterranean
 
Winter squash make an excellent subsitute for the chickpeas in hummus. Be sure to choose varieties that are mild and nutty in flavor, rather than sweet. Hubbards, acorn, red kuri, and winter tromboncino make excellent bases.
Ingredients
  • 1 pound of baked winter squash pulp, Hubbard preferred
  • 3 to 4 Tbsp tahini (see note)
  • 1 large garlic clove, minced
  • 2 Tbsp freshly squeezed lemon juice
  • 1/4 tsp ground cumin
  • salt to taste
Instructions
  1. Place all ingredients in a food processor and puree until smooth. Add additional lemon juice if necessary and salt to taste. Option: Stir in 1/2 tsp ground cardamom.
Notes
To make homemade tahini paste, start with roasted sesame seeds. You can buy them already roasted, but if they aren't, spread them on a baking sheet and roast at 400 degrees Fahrenheit for about 4-5 minutes, tossing the seeds in the pan every so often to prevent them from burning. It isn't necessary that they brown (and some chefs recommend that you don't let them do so). Process a generous cup of sesame seeds with 2-3 tablespoons of organic vegetable oil (I use about a half-and-half mixture of safflower oil and sesame oil because I REALLY love sesame). Puree the oil and sesame seeds until you have a smooth paste. Any extra can be stored in an air-tight container in your fridge.
Recipe by Mother of a Hubbard at http://www.motherofahubbard.com/gluten-free-tahini-and-hubbard-squash-hummus/