Winter Squash Hummus with Za’aatar Dusted Pita

in Appetizers

Winter Squash Hummus with Za'aatar Dusted Pita //

December always starts with me being sort of depressed that December is starting. December’s beginning means that the year’s end is imminent. And 2013′s end kinda gives me a panic attack because I can remember its start so vividly.

Not to worry! if you too, are in a lil’ panic mode, this month is full of appetizers and cookies and cakes and cinnamon rolls. All will soothe your pain. I have lots of cookies on my brain and cakes. All I want to make right now are cakes. I figured we’ve all eaten enough this weekend so best to start off with something light.

Winter Squash Hummus with Za'aatar Dusted Pita //

I was in The Bay Area for way too short of a trip but I did squeeze in a trip to the city to gather some ingredients. I had lunch at Boulette Larder’s (remember when I went last year?) newly opened restaurant, Boulie Bar. Dude. Maybe the most beautiful lunch I’ve ever had. Ugh. Everything was so edible and perfect. It’s food I want to eat every day for the rest of my life. It’s not fussy, dramatic or overly complicated. We ordered a few things but the one thing I wanted to order the most we didn’t get…the Winter Squash Hummus.

I always end up making things I never ended up ordering. I know it’s special when I go home imagining what it must’ve tasted like. I did see it at the table next to us and it looked like incredibly simple hummus with a slight twist.

I looove the squash flavor it gives to an otherwise traditional-tasting hummus.

And because, I too, love to complicate simple things, I followed Deb’s technique of shucking garbanzo beans. It took me exactly 14 minutes to shuck this can of garbanzo beans. I was also watching The First Wives Club as I was doing it and it wasn’t nearly as painful as I had anticipated. I think Goldie Hawn’s super kewt outfits made it all better.

Winter Squash Hummus with Za'aatar Dusted Pita //

This is definitely the smoothest hummus I’ve ever had, and I was actually worried that the acorn squash would give it a funny texture. Not the case at all.

Make this appetizer and take it to a work party or a holiday party. People will welcome something that’s savory, simple and tasty.

Or you can always make this and call it “dinner for one.”

Winter Squash Hummus with Za'aatar Dusted Pita //

Winter Squash Hummus

Print this recipe!

1 (1 1/2 pound) acorn squash (or other winter squashes like delicata or butternut squash), halved
Olive oil
1 (15-ounce) can garbanzo beans, drained and rises and shucked
2 garlic cloves, peeled
4 tablespoons fresh lemon juice (from about 1 1/2 lemons)
3 tablespoons tahini paste
3/4 cup water (may vary)
Sea salt

Baked Pita Chips:
1 teaspoon ground cumin
1 teaspoon fresh thyme leaves
1 teaspoon sumac, plus more for topping the hummus
1 teaspoon sesame seeds
Sea salt
3-4 slices pita, cut into strips or triangles

1. Preheat the oven to 400 degrees F. Place the squash halves onto a baking sheet and drizzle them with a teaspoon or two of olive oil. Transfer the squash to the oven to bake for 20 to 30 minutes, until the squash is tender when poked with a fork. Allow to cool for a few minutes until the squash is cool enough to handle. Scoop out the seeds and discard. Next, spoon out the flesh and set it aside.

2. To the jar of a blender or food processor, add the garbanzo beans and garlic cloves; pulse a few times until the garbanzo beans resemble a coarse meal. To the jar of the blender or food processor, add the reserved acorn squash, lemon juice and tahini paste. With the blender or food processor on, drizzle in 1/2 cup of water, scraping down the sides every so often, until the consistency is super smooth. You may need to add additional water (I added about 1/4 cup of water extra) to get it to your desired consistency. Give it a taste test and adjust the seasoning (I added about 1 1/2 teaspoons of salt). Transfer to a serving bowl, drizzle with olive oil and top with a sprinkling of sumac.

3. Preheat the oven to 300 degrees F. To a small bowl, add the cumin, fresh thyme leaves, sumac, sesame seeds and a liberal pinch of salt; mix until combined. Lay the pita strips or triangles onto a baking sheet and brush each strip with olive oil. Sprinkle the slices of pita with the zaatar mixture. Transfer to the oven to bake for 6-8 minutes, until lightly browned. Carefully flip over the pita slices and brush the opposite side with olive oil; sprinkle the slices of pita with the zaatar mixture and return to the oven for an additional 6 to 8 minutes, until lightly golden browned and firm to the touch. Remove and set aside to cool. Serve alongside hummus.

Serves 4-6, as an appetizer

{ 21 comments… read them below or add one }

Averie @ Averie Cooks December 2, 2013 at 12:44 am

I am not kidding when I say that yesterday I bought 40 lbs of kabocha squash. It’s kind of like finding the promised land, and when you do, you buy in bulk :) I am good – til May :) This is perfect to help use some of it!


Belinda@themoonblushbaker December 2, 2013 at 3:48 am

I am so excited too for the party season. I always love your recipe for snack food and cookies; can not wait for your recipe on this blog.
We could stock up now, so we do not have the face the Xmas crowding later.


Bev @ Bev Cooks December 2, 2013 at 5:07 am

Ooooooo I’ve wanted to go a shuckin’ for some time now! Sold.


Shikha @ Shikha la mode December 2, 2013 at 10:10 am

Looks beautiful! I’ve never made hummus before but this looks too good to pass up!


sandra December 2, 2013 at 10:28 am

very pretty dip


Noelle (@singerinkitchen) December 2, 2013 at 10:36 am

YUM!!! This just looks so delicious.


Janet December 2, 2013 at 10:46 am

Sounds delicious! Thanks for the recipe :)


Tiffany D. December 2, 2013 at 10:50 am

Ah! First Wives Club is pretty much the best movie ever. I’m sure having that on in the background made it way easier to shuck garbanzo beans. :)


Katrina @ Warm Vanilla Sugar December 2, 2013 at 2:17 pm

This sounds great! Such a fun hummus!


Mary December 2, 2013 at 2:18 pm

Perfect! will this tomorrow :)


dishing up the dirt December 2, 2013 at 2:29 pm

I love adding sweet winter squash to hummus. What a lovely recipe. The pita bread sounds fantastic too! Yum!


Laura (Tutti Dolci) December 2, 2013 at 4:09 pm

Hummus is a daily eat for me, love this!


Michelle December 2, 2013 at 8:27 pm

Dinner for one? Present.

You know a restaurant has made its mark when you leave thinking about all the things you didn’t have. It gets me every time.


Laura (Blogging Over Thyme) December 3, 2013 at 6:22 am

YUM!! I always make things I haven’t tried at restaurants too–sometimes I even look at my favorite restaurant’s menus online (weird?) and get inspiration from them when I’m lacking it.

On a side note, can I just say that you’ve perfected the hummus knife swirl?


Adrianna Adarme December 3, 2013 at 7:41 am

Ha! It was definitely a premeditated swirl. :)


Denisse @ Le Petit Chef December 3, 2013 at 9:07 am

I LOVE boulettes larder!!! My good friend works there (shout out to Timothy!) and I’m always amazed at how impressive and simple the food is, just like you said. The last time I was there I had the mezze platter and I fell head over heels for this carrot-golden raisin relish that I also just had to make at home!


Adrianna Adarme December 3, 2013 at 9:47 am

Ooooo! I wanted to order the carrot relish you speak of. Their mezze plate is just a dream, seriously.


Jen @ Fresh from the... December 3, 2013 at 2:17 pm

I always love a good hummus, though I’ve never made it myself! The whole shucking of the beans thing has always been a turn off!!


Sarah December 3, 2013 at 7:54 pm

I can’t wait to try this! It’s been so cold and getting dark so early that I hardly have the motivation to cook after work. I’ve definitely been eating lots of sad dinners for one restaurant widow.


Adrianna Adarme December 3, 2013 at 8:56 pm

Awww hahaha. I understand this!


Francesca February 7, 2014 at 2:08 am

ohhh i like the idea of adding squash to hummus. Love this and the recent beet one :)


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