Ingredients:
1 small buttercup
squash ( can substitute with red curry, hubbard or delicata)
2 Tbsp tahini*
1 1/2 Tbsp lemon juice
1/2 tsp ground cumin
1 tsp olive oil
3/4 teaspoon salt
15 ounces buttercup squash, cooked
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Put 2 inches of water in a the bottom of the steamer saucepan and put
on high heat. Quarter the squash and place in the top of the steamer,
cover and cook for 15 minutes or until tender. Set aside to cool until
it is comfortable enough to handle. Using a large spoon, remove the
squash from the skin and put the squash meat in the blender or food
processor. Place tahini, lemon juice, cumin, olive oil, salt, buttercup
squash, and garlic in a food processor or blender, and process until
smooth. Add parsley and mix by hand until blended. Spoon hummus into
a serving bowl garnish with a bit of left over chopped parsley, if desired.
Serve with your favorite crackers, chips or pita wedges.
* Tahini is a
thick paste made of ground sesame seeds that can be purchased already
prepared from many supermarkets and health food stores.
By Elisa Shine
Published: May 5, 2010
