ROASTED PUMPKIN SPREAD WITH TAHINI

A delicious, lighter version of hummos inspired by my recent trip to Israel. Prince is a very good brand of tahini. Serve with pita chips.

A delicious, lighter version of hummos inspired by my recent trip to Israel. Prince is a very good brand of tahini. Serve with pita chips.

Makes 3 cups

Ingredients

  • 3 lb butternut squash
  • 1 tbsp extra virgin olive oil
  • 1/2 cup tahini
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice or more to taste
  • 1/2 cup mayonnaise or thick yogurt
  • 1 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 3 tbsp extra virgin olive oil

Method

  1. Cut squash in half lengthwise. Scoop out and discard seeds. Brush cut surfaces with olive oil. Place on a baking sheet with cut side down. Roast squash in a preheated 350F oven 40 to 50 minutes until very tender. Cool.
  2. In a bowl combine tahini with garlic, lemon juice, mayonnaise, salt, pepper and extra virgin olive oil.
  3. Scoop squash out of shell into a large bowl. Mash with the tahini mayonnaise. Mixture should be slightly coarse. Season to taste.

ROASTED PUMPKIN SPREAD WITH TAHINI

Find more of Bonnie's delicious recipes in her cookbooks: