Yellow squash hummus with homemade bread. I’m fighting through my squash surplus and the idea of hummus came up.
At first I was worried about the texture being too, well, you might know, but figured I’d give it a try. I didn’t have any tahini but I figured if I did that peanut butter substitution it might work enough to figure out if I should buy some. But I only used half the amount.
The recipe I found called for two large yellow squash. I found that my garden and their imagination has two very different ideas on what large means. I ended up doubling the salt, lemon juice, cumin and olive oil. Recipe in comments.
Did it work? Definitely. It is amazing. As I was plating mine my wife made an exceptionally rare request for hot sauce. Just a tiny amount. It was perfect.
Definitely saving this recipe.
I’ve substituted sesame seeds for tahini in hummus before, toasting them and then blitzing them in the blender before adding the other ingredients. I always make my hummus in a blender so it’s fluffy and smooth. But with squash you might need a food processor instead, and it might not puree the sesame seeds enough.
I didn’t have any tahini but I figured if I did that peanut butter substitution it might work enough to figure out if I should buy some.
Middle Eastern guy here, you should buy tahini anyway. Tahini sauce goes well with all kinds of grilled meat and kebab.
Historically I have never used it fast enough to keep it around. I do keep sesame seeds on hand and I can do a quick toast and grind for some applications but for hummus I want a degree of creamy that’s hard to get even with the best of home equipment. So for this one I substituted.
I once had pickled squash, ball pepper, and onion. Delicious!
I’ve got an overabundance of yellow squash too - can you please share the recipe? This looks good!
Sorry. Got distracted by life and never hit send.
Thanks!
Looks great but I’m firmly on the darker crust better flavor bandwagon these days.
