BUTTERNUT SQUASH BROWN BUTTER PECAN HUMMUS



Reprinted from Tables & Spreads by Shelly Westerhausen Worcel with permission by Chronicle Books, 2021


If you find yourself with some extra time, feel free to peel the chickpeas beforehand for an extra-creamy hummus.

Serves 6

1/2 cup [110 g] tahini
1/3 cup [80 ml] McEvoy Ranch Traditional Blend Extra Virgin Olive Oil
2 Tbsp freshly squeezed lemon juice
2 garlic cloves, peeled and grated
1/2 tsp cinnamon
1/2 tsp salt
Two 15 oz [430 g] cans chickpeas, drained and rinsed
One 15 oz [430 g] can puréed butternut squash
4 Tbsp [55 g] unsalted butter
1/4 cup [30 g] chopped pecans
Freshly ground black pepper

Add the tahini, olive oil, lemon juice, garlic, cinnamon, and salt to food processor fitted with the blade attachment and process until completely combined, about 30 seconds. Add the chickpeas and butternut squash and let the food processor run for 2 minutes or until the hummus has expanded and is smooth and light.

In a small saucepan over medium heat, melt the butter. Continue to cook, watching it closely and swirling the butter around the pan every few seconds, until it bubbles and specks of brown butter start to form, 3 to 4 minutes. Add the pecans and toss to coat. Remove from the heat.

Transfer the hummus to a shallow serving bowl and top it with the pecans and brown butter. Sprinkle with pepper and serve right away with crackers.


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