Ina Garten recommends preparing the hummus up to three days ahead of time then refrigerating.
- 1 1/4 lb. butternut squash, peeled and 1-inch-diced
- 3 tbsp. good olive oil
- 1 tsp. ground cinnamon
- kosher salt and freshly ground black pepper
- 1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved
- 1/2 c. plain whole-milk Greek yogurt
- 1/4 c. tahini (sesame paste)
- 1/3 c. freshly squeezed lemon juice (2 lemons)
- 4 tsp. minced garlic (4 cloves)
- 1 tsp. Sriracha
- pure Grade A maple syrup, for serving (optional)
- toasted pita bread, for serving
- Preheat the oven to 400 degrees.
- Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
- Reserve ¼ cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed.
- Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.
215 cal, 13 g fat (3 g saturated), 6 g protein, 21 g carb, 4 g sugar, 5 g fiber, 1,464 mg sodium, 3 mg cholesterol per serving
Recipe reprinted from COOKING FOR JEFFREY: A Barefoot Contessa Cookbook. Copyright © 2016 by Ina Garten. To be published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Randon House LLC on October 25, 2016.