I found this recipe on a television show and thought it was appropriate for the season. In autumn, we think about squash and pumpkins. We also think about savory foods. This appetizer is a winner and it is appropriate to serve from Halloween until Christmas. You will notice that the tortillas were cut for Halloween but you could use cookie cutters for other occasions or simply cut the tortillas in wedges. In this demonstration, I used tomato basil and garlic pesto tortillas. This is a really hearty and delicious hummus.
Ingredients:
1 medium butternut squash
2 large cloves garlic
14oz. can garbanzo beans
1/3 c. tahini paste
salt and pepper to taste
pinch of red pepper flakes (optional)
olive oil
tortillas
Peel and seed squash. Cut into one inch cubes and place on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in preheated 425 degree oven. Bake for 30 minutes or until squash is soft and slightly caramelized. Remove from oven and allow to cool.
Peel garlic and cut into slices. Drain can of garbanzo beans and rinse with cold water.
In a food processor, add cooled squash, drained garbanzo beans, salt and pepper, red pepper flakes and tahini. Process ingredients until you have a smooth paste. Open the processor and drizzle enough olive oil until the mixture becomes a smooth consistency. Remove from processor and place in a dish. Cover with an additional 1 to 2 tablespoons of olive oil on top. Cover and refrigerate.
Cut tortillas into wedges or desired shapes. Place on cookie sheets and bake at 425 degrees for approximately 10 minutes or until crispy. Allow to cool on a rack and place in a Ziploc bag or leave on plate.
Serve tortillas with hummus and enjoy.
