I love hoummous
and when I boil chickpeas I always cook more and keep some in the deep freezer, to use it whenever we are craving some. The other day when I was looking in the deep freezer for the chickpeas to prepare some mezedes, I also saw that I had some leftover roasted butternut squash and that’s when the idea to combine them was born.
The subtle sweetness of the butternut squash is not at all overpowering but to balance that sweetness, I added the garlicky olives, giving a subtle background taste for the hoummus. Needless to say that the good quality of the olive oil made all the difference.
I made the hoummous using the Greek garlicky Olives TEPES and the Extra Virgin Olive Oil sent to me by GreekFoodShop.com
. You can find the recipe for Lagana Bread here
Hoummous with Roasted Butternut Squash and Garlicky Olives, recipe by Ivy
1 cup cooked chickpeas
1/2 cup roasted butternut squash
1/3 cup TEPES pitted garlicky olives
- 2 tbsp extra virgin olive oil
- 2 heaping tbsp tahini
1 clove of garlic
1/3 cup lemon juice
1/2 tsp cumin powder
1/2 tsp hot smoked paprika
- Salt and freshly ground black pepper
- Extra virgin olive oil and an olive to garnish
Add cooked chickpeas, butternut squash, pitted olives, garlic, olive oil, lemon juice, tahini and spices (salt, black pepper, smoked papkrika and cumin) to a blender or food processor and whirl until all components are completely blended into each other. Taste to adjust spices.
It’s perfect with hot pita bread, koulouri or lagana to dip in.
The original recipe for hoummous is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook.
Kopiaste and Kali Orexi,