This is a recipe from Barefoot Contessa. I love watching Ina Garten cook and love listening to her. Her voice is so comforting and soft, it makes me love her and her food even more. This is such a different take on hummus with the sweetness from the cinnamon, the tanginess of the lemon, and the savoriness of the tahini and chickpeas. The tastes change from moment to moment in your mouth. I like to keep it a little chunky for even more savoriness. I changed the portion sizes as she does everything in such a big way. But if you are making this for a crowd, then double everything.
¾ of a pound butternut squash; peeled and diced into 1-inch cubes
2 TBSP good olive oil
½ TSP ground cinnamon
Kosher salt and freshly ground black pepper
½ can chickpeas (1 cup), drained with liquid reserved
¼ cup plain whole-milk Greek yogurt
⅛ cup tahini (sesame paste)
¼ cup freshly squeezed lemon juice (1 lemon)
2 TSPS minced garlic (2 cloves)
Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, a teaspoon of salt, and ½ teaspoon of pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool. Reserve a few cubes of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, ½ tablespoon salt, and ½ teaspoon pepper, and pulse until coarsely processed but not pureed. Add a little of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, and garnish with the reserved butternut squash.