This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie, and is a great way to use up any squash you might have hanging around your house over the holidays. Bonus? This Roasted Squash Hummus looks wonderfully festive and is perfect for any holiday table!
Like all the Everyday Dorie recipes, it’s a recipe with a twist – hummus, kind of as you know it but with a few different ingredients. First off, there’s roasted squash (I used butternut). Then some pomegranate molasses (I used a pomegranate reduction that I happened to have in my pantry – in the full spirit of Everyday Dorie, I’m using what I have on hand – within reason, obviously!). Some tahini, cayenne, za’atar, yoghurt and pomegranate seeds complete the recipe which comes together really quickly after you’ve roasted the squash. I thought this might taste too “pumpkin-y” but it didn’t. It was a nice blend of creamy, nutty and spicy and I loved the pomegranate seeds for some texture (I might toast some pepitas next time and add those to serve too).
A note that this didn’t retain its vibrant colour after it had been in the fridge for a couple of days. Still tasted good but wasn’t as pretty to look at!
Get the recipe for Dorie Greenspan’s Roasted Squash Hummus on page 20 of Everyday Dorie.
Buy Everyday Dorie and join us cooking our way through the book!
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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