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Chef Ryan Scott's recipe for roasted butternut squash & garlic hummus is easy to make with a can of chickpeas + food processor.
"Charcuterie boards are no longer just for meat and cheese, and BIG is in," Ryan says. "Take your dinner party to the next level with this grazing table. Ditch the bowls and serving utensils, and dive in! To get started, get a very large board or make a mosaic using a bunch of smaller cutting boards. If you want to get really fancy, cover your table with plastic wrap and then line it with butcher paper and fill 'er up! I like to break my board into 'sections', pairing each hummus with some complimentary accoutrements. Feel free to bulk up your board with your favorite cheeses, meats, fruits, veggies and nuts. The only rule? Go to town!"
Ryan likes to top this with hummus a crunchy Egyptian topping known as dukkah, but it's totally optional. He also likes to pair it with Baked Chickpeas, and smoked gouda.
- 2 cups butternut squash cubes (about 9 ounces)
- 5 cloves garlic, divided
- 3 tablespoons extra-virgin olive oil , divided, plus more for serving
- Kosher salt and freshly ground black pepper
- One 15.5-ounce can chickpeas, rinsed and drained
- ¼ cup creamy salted cashew butter
- 1 tablespoon plus 1 teaspoon raw apple cider vinegar
- 1 cup raw cashews
- 2 tablespoons white sesame seeds
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ⅛ teaspoon ground cloves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh sage leaves, finely chopped
Preheat oven to 375˚F and line a sheet pan with parchment. In a large bowl, combine butternut squash, 4 cloves garlic, and 1 tablespoon olive oil, then season with salt and pepper. Transfer to the prepared sheet pan and roast, flipping halfway through, until squash is fork-tender, about 25 minutes.
While the squash roasts, make the dukkah, if using. Warm a nonstick skillet over medium-high heat. Add cashews and cook, stirring often, until fragrant, about 3 minutes. Add the sesame seeds and cook, stirring often, until they begin to toast and are lightly golden around the edges, 1 to 2 minutes more. Add the cumin, coriander and cloves, and cook, stirring constantly, an additional 30 seconds. Transfer to a food processor, add salt and pepper, then pulse until mixture resembles coarse sand. Transfer to a bowl and cool completely. Stir in sage.
Carefully transfer roasted squash and garlic to a food processor. Add the chickpeas, cashew butter, remaining 2 tablespoons olive oil, vinegar and remaining 1 clove garlic and blend until smooth.
To serve, place the hummus in a bowl or pile onto a charcuterie board. Use a spoon to make swirls in the hummus. Drizzle with olive oil and, if using, sprinkle with the Cashew Dukkah.