At the Sylvia Center, we like to get creative with our recipes, using our own vegetables from Katchkie Farm in Kinderhook, New York. Recently we harvested butternut squash from the learning garden and made a delicious take on hummus using Greek yogurt for a super creamy dip. Our recipe does not use chickpeas, like traditional hummus, but we add classic hummus flavors like cumin and tahini, as well as heart-healthy olive oil and garlic. For a fresh herb we picked cilantro, but you could substitute parsley, chives or rosemary.
The second part of this recipe is making pita chips for dipping. We kept the seasoning simple with just a bit of salt and pepper. These go great with our dip, but if you’re gluten-free, try in-season apple slices instead for a sweet and savory pairing, or another vegetable like carrots. Or use the hummus as a sandwich spread.
Butternut Squash Hummus
Yields 2 cups
1 butternut squash, peeled, diced and roasted
3 tablespoons of olive oil
1 tsp cumin
4 tablespoons of tahini paste
2 cloves of garlic
½ cup of Greek yogurt
2 tablespoons of cilantro
Salt and pepper
- Combine all ingredients in food processor. Blend until smooth. Season to taste with salt.
- Serve with pita chips and veggies for dipping.
1 package pita bread
2 tablespoons olive oil
Salt and pepper
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil.
- Cut pita bread into wedges, and toss with olive oil, salt and pepper.
- Spread pita on the baking sheet and bake until crisp and brown, about 15 minutes.