It looks like an explosion from my spice rack.
That’s almost everything other than the chickpeas, sriracha and the roasted squash. Two cans of chickpeas. Three roasted squash.
I roasted the squash yesterday. Scooped it out, other than the stuffed ones that will be part of dinner Sunday. Easy to reheat before the Ravens game. To make the hummus, I decided to just do it all by taste.
Put two cans of chickpeas in the processor. Add roasted garlic, I used six cloves. Salt, pepper, all the other spices, a heaping tablespoon of tahini, a teaspoon of sriracha, a drizzle of sesame oil, lemon juice. Mix it all up. Taste. Add the squash. There were three cups of squash. Adjust as you go.
I really enjoy messing around with the last of the CSA squash. This recipe made the equivalent of three containers of store bought hummus. This is garlicky, spicy, sweet and hot all at the same time. A perfect appetizer for a Championship football game. Got to go get some pita chips.
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AnnieRie Unplugged 