Name: Hoummous with Roasted Butternut Squash and Garlicky Olives
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Cypriot Cuisine
Ingredients: 1 cup cooked chickpeas; 1/2 cup roasted butternut squash; 1/3 cup TEPES pitted garlicky olives; 2 tablespoon extra virgin olive oil; 1/4 cup tahini; 1 clove garlic; 1/3 cup lemon juice; 1/2 teaspoon cumin powder; 1/2 teaspoon hot smoked paprika; Salt and freshly ground black pepper; Extra virgin olive oil and an olive to garnish

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This Hummus Dip is a wonderful recipe which is based on the traditional hummus recipe but combined with roasted butternut squash and garlicky Greek olives.

I love hummus very much, so when I boil chickpeas for any other recipe, I always cook more and keep some in the deep freezer, to use it whenever we are craving some.

The other day when I was looking in the deep freezer for the chickpeas to prepare some mezedes (appetizers), I also saw that I had some leftover roasted butternut squash and that's when the idea to combine them was born.

If you are making this dip when butternut squash are not in season, you can always use canned Organic Butternut Squash.

Hoummous with olives and butternut squash picture

The subtle sweetness of the butternut squash is not at all overpowering but to balance that sweetness, I added some garlicky olives, giving a subtle garlicky background taste for the hummus.

If you don't have any garlicky olives, you can add a clove (or more) of garlic for that taste.

Needless to say that the good quality of the extra virgin olive oil made all the difference.

Greek Appetizers served with Greek wine image — Greek Appetizers served with Greek wine

I made the hummus using the Greek garlicky Olives TEPES and the Extra Virgin Olive Oil sent to me by a Greek Food Shop which has unfortunately closed due to the economic crisis.

You can find the recipes for Lagana Bread and the snails stiffado in another post.

Hoummous in a black plate with pita chips image

This hummus dip is perfect to be serve with hot pita bread, pita chips, koulouri or lagana to dip in.

The original recipe for hoummous is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook.

Hoummous with Roasted Butternut Squash and Garlicky Olives

Yield: 2 cups

Prep Time: 20 minutes

Total Time: 20 minutes

This Hummus Dip is a wonderful recipe which is based on the traditional hummus recipe but combined with roasted butternut squash and garlicky Greek olives.

5.0 Stars (1 Review)

Ingredients

1 cup cooked chickpeas
½ cup roasted butternut squash
⅓ cup TEPES pitted garlicky olives
2 tablespoon extra virgin olive oil
¼ cup tahini
1 clove garlic
⅓ cup lemon juice
½ teaspoon cumin powder
½ teaspoon hot smoked paprika
Salt and freshly ground black pepper
Extra virgin olive oil and an olive to garnish

Instructions

If you are cooking chickpeas from scratch, see how to cook them.
See also how to roast butternut squash.
Put cooked chickpeas, butternut squash, pitted olives, garlic,
olive oil, lemon juice, tahini and spices (salt, black pepper, smoked
paprika and cumin) in a blender or food processor and whirl until all
components are completely blended into each other.
Taste to adjust spices.
Serve with pita bread.

Notes

The time of preparation indicated above is when the chickpeas are already boiled and the butternut squash is already baked.

If you don't have garlicky olives, then add a clove of garlic, or more if you prefer, in the food processor together with the other ingredients.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 624Total Fat 48gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 39gCholesterol 0mgSodium 712mgCarbohydrates 42gFiber 12gSugar 6gProtein 14g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Kopiaste and Kali Orexi,

More Appetizers - mezedes

24 Comments

You just stole my heart! I am drooling like crazy thinking about this combination... so spot on and so resourceful (as usual). I wish I could have gotten the invite to this meze party 🙂

Scrumptious! Hummus is one of my favorite dips and yours looks fabulous.

Cheers,

Rosa

This vegetable is a healthy food choice, since it is rich in vitamins A and C. Butternut squash, which are harvested from late summer through the winter, are often used in comforting recipes such as soups, stews and casseroles..

The olive and butternut squash sound great here! I love the idea of bringing new flavors to hummus.

I love hoummous and the addition of garlicky olives sounds delicious.

What a great way to perk up hummus! I get tired of eating it the same way sometimes. And your lagana bread looks so delicious! I have been craving focaccia. Now I know I'll be making it this weekend.