Butternut Squash Hummus with Sesame Turmeric Crackers

About a month ago I sighed up for cookbook swap advertised by a local culinary business. I traded my books and tried quite delicious dish. It was a butternut squash hummus from Minimalist Baker site. Giving the fact, I work with many Indian-born developers, who celebrate Diwali, I diced to make hummus with crackers. The result was super delicious and quite fulfilling. Here’re the recipes with my tweaks.

Servings 8 (1/4 cup per serving)

2 cups cubed butternut squash (medium squash)
4 cloves garlic (skin on)
4 cloves garlic (peeled + minced)
2 Tbsp lemon juice
1 cup fresh sunflower seeds
1/3 cup tahini
3-4 Tbsp olive oil (plus more for roasting garlic)
1/4 tsp each sea salt + pepper (to taste)
1/2 cup fresh parsley (chopped)
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp smoked paprika + more for sprinkling

Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.

Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.

Peel roasted garlic and add a food processor or blender, along with squash,  fresh minced garlic, lemon juice, sunflower seeds, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika.

Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick.

Taste and adjust seasonings. Then serve immediately with pita chips and vegetables of choice (see notes for roasted carrots). Alternatively, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip. Sprinkle with paprika. 

Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.

Sesame Turmeric Crackers

Makes 32 crackers

1 cup Fresh Thyme unbleached all-purpose white flour
1/3 cup Fresh Thyme white whole wheat flour
2 tsp. ground turmeric
1 tsp. garlic powder
1/2 tsp. baking powder
1/2 tsp. fine sea salt
1/3 cup water plus more, as needed
1 Tbsp. sesame oil
1 Fresh Thyme large egg white, lightly beaten
1 Tbsp. sesame seeds
1/4 tsp. freshly ground black pepper

Preheat oven to 400°F. Line a large baking sheet with parchment paper.

In a large bowl, combine white flour, white whole wheat flour, turmeric, garlic powder, baking 

powder, and fine sea salt.

Add 1/3 cup water and sesame oil to flour mixture; stir to combine. Add more water, 1 Tbsp. at a time, until mixture forms a ball. Turn dough out onto lightly floured surface and knead dough by folding and gently pressing it for 6 to 8 strokes or until dough is nearly smooth.

Roll dough into a large rectangle 1/8-inch thick. Brush dough with egg white. Sprinkle with sesame seeds, pepper, and, if desired, coarse sea salt. Use a pizza cutter or large knife to cut dough into 32 triangular-shape crackers. Prick dough with a fork. Place 1 inch apart on prepared baking sheet.

Bake for 15 to 20 minutes or until crisp. Cool on a wire rack.

Recipe for crackers comes from Fresh Thyme.