Leading busy lives and with so many hours in a day, it can be challenging to keep our home in order. What is often behind closed doors and out of sight can quickly become unorganized and chaotic. One of these doors is our bedroom closet. At some point in their life,...
Meet The Founder
Pascale Larose Grisé
Bonjour, Hello!!
I’m Pascale, founder of
Larose & Cie Inspired Living.
I created this community for women like you and me.
It is a place of inspiration, celebration, growth and shared interests, with a mission to help guide you in shaping the next chapter of your own story – through 4 key elements: Style, Taste, Home, Wellbeing.
Welcome to the sisterhood!
Xx
Autumn spices Squash Hummus
One recipe, Two easy flavor variations
Who does not love Hummus?
It seems everyone always has a container in their fridge. The kids love it, and the adults too.
It is healthy, nutritious, and filling. Delicious as a snack, a fun dip, or spread on a piece of bread for an excellent tartine.
A great basic, it is already pretty perfect but can reach a whole new level by combining it with various vegetables and spices. The fall season is here, bursting with many unique flavors that blend so well with the original chickpea puree.
Images | Texte |
Buried in my kitchen, with pumpkins and friends, I decided to try some roasted Hubbard squash I had leftover from another recipe I was working on – my Squash, Clementine, and Ginger soup – to my new fall fragrant hummus. | |
[print-me target=”.element_class_to_print”]
Autumn spices Squash Hummus
Ingredients
- 1.5kg/ ½ Hubbard squash cut lengthwise and seeded
- 325g/2 cups drained Chickpeas
- ¼ cup extra virgin olive oil + 1 Tbsp for the squash
- ¼ cup freshly squeezed lemon juice
- ¼ cup Tahini
- 2 Garlic cloves minced
- ½ Tsp Sea salt
Middle Eastern Flavor
- ½ – ¾ Tsp Baharat spice blend + more to sprinkle
- ½ Tbsp toasted sesame seeds
- ½ Tbsp extra virgin olive oil
Americas Flavor
- 1 Tsp Pumpkin Pie Spice +more to sprinkle
- 1 Tbsp toasted pumpkin seeds
- ½ Tbsp extra virgin olive oil
Preparation
- Preheat the oven to 400°
Line a large sheet pan with parchment paper. - Brush the whole inside of the squash with 1 Tbsp of olive oil and place cut side down on the pan—Cook for 50 to 60 minutes or until soft. When ready, pull out of the oven and let cool a moment.
- Drain the chickpeas and place them in a food processor. Add 1 ¼ cup squash flesh, ¼ cup of olive oil, lemon juice, Tahini, garlic cloves, and salt.
Blend until smooth, stopping and scraping down the sides as necessary. - Split the Hummus between 2 bowls- about 1 ½ cups each—season one with the Baharat spice blend and the other with the Pumpkin Pie spice and mix well with a fork. Adjust each seasoning to taste.
- Transfer to low serving bowls, add extra olive oil, more spices, and some seeds for presentation.
Notes & Tips
- Yield 3 cups you can split in two or one large quantity.
- Preparing it a day in advance allows for the spices to release their perfume. Taste the Hummus again and adjust if you want a more fragrant flavor.
- The Pumpkin Pie Spice Hummus is delicious served with quartered sweet apples or both flavors served with Azim bread brushed with olive oil and sprinkle with sea salt, toasted in the oven for 5 minutes at 400*.
- If you don’t have time to make your own blends of spices or can’t find good premixed ones, here are my two favorite ones:
- https://kalustyans.com/products/baharat-middle-eastern-all-purpose-seasoning
- https://www.amazon.com/Trader-Joes-Pumpkin-Spice-1-8oz/dp/B009O7P302
0 Comments