Spicy Pickled Squash with Cumin
This cumin spiced pickled squash not only created a gorgeous photo in our July/August issue, it's a simple recipe to make for you and your family at home with so many versatile uses.
I have tried and tweaked many recipes since a trip to Israel when I experienced the perfect hummus. This recipe is close to what I enjoyed in the Middle East. Your hummus should be dreamy, creamy, and light!
Ingredients
- 4 cloves garlic
- 3 tablespoons fresh lemon juice
- 1 tablespoon kosher salt
- 1 teaspoon cumin
- 4 cups cooked chickpeas
- 1½ cups good tahini (I use Soom, available on Amazon. Tahini should be thin and loose, not thick and clumpy!)
- ¾-1½ cups water
Preparation
1. Blend the first three ingredients in the bowl of a food processor until pulverized. Allow the ingredients to rest in the food processor for a few minutes to temper the garlic. Add the cumin, chickpeas, tahini and ¾ cup of water and blend for about five minutes. (Add remaining water incrementally until you reach desired consistency.)
Now, go wash some dishes or throw in a load of laundry while you let the processor run and run and run. The complete absence of texture is what you are going for.
Variations abound! Add some roasted red peppers or a handful of kalamata olives. A handful of mixed herbs will turn this into a delicious green hummus. Roasted sweet potatoes make a beautiful and tasty version, as well.
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