I love hummus but the only hummus I've ever tried are the ones made from chickpeas. So I was looking forward to make this Roasted Squash Hummus, using butternut squash.
To serve the hummus, spread a layer of Greek yoghurt in a small serving bowl, and top with the hummus. Drizzle some olive oil over, and scatter over some pomegranate seeds, of which I have omitted as I did not have any. The hummus can be served with pita or as a dipper for fresh crunchy vegetables.
This hummus is on the sweet side rather than savoury and I wasn't keen on the flavour. I'm a fan of savoury hummus, so this is just not for me.
Love her cookbook and this sounds good! I agree with you about savoury hummus though, and will pull out recipe and see. Thanks, Joyce!
ReplyDeleteI too adore creamy butternut squash. This looks healthy and yummy with all the veggies aside.
ReplyDeleteThis plate with hummus looks delicious!
ReplyDeleteThis is a departure from the usual hummus. I like Dorie's new twist on this. Yours look exciting.
ReplyDeleteIt looks nice, but I understand that you were put off by the flavor. I used balsamic and although the flavor was not as fruity it still felt a bit off. On to the next one!
ReplyDeleteSorry you did not like this much, but what a lovely plate up!!
ReplyDeleteThis one doesn't seem to be a hit for many. Yours looks delicious though!
ReplyDeleteIt sounds like a few people weren't too sure about this one. We enjoyed ours with lots of carrots and celery too!
ReplyDeleteYeah, I didn't like this one much either. It does look pretty with the colorful veggies though.
ReplyDelete