Acorn Squash and White Bean Hummus With Corn Relish
This earthy hummus highlights the traditional Three Sisters ingredients in a unique, flavorful way.
Ingredients
Hummus
- 1 1½-lb. acorn squash, halved and seeded
- 1 tbs. plus ½ tsp. extra-virgin olive oil, divided
- ½ tsp. plus ¼ tsp. sea salt, divided
- 1 15-oz. can white beans, drained (5–6 tbs. canning liquid reserved) and rinsed
- 2 tbs. tahini
- Juice of 1 lemon
- 1 tsp. paprika
- 1 tsp. ground cumin
Relish
- ½ tbs. extra-virgin olive oil
- 1½ cups fresh corn kernels, from about 2 large cobs (or use frozen)
- ½ cup minced red onion
- ½ cup minced red bell pepper
- 1 jalapeño, minced
- ½ tsp. ground cumin
- ½ tsp. paprika
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 2 tbs. apple-cider vinegar
- 2 tbs. water
- 2 tbs. honey
- ¼ cup chopped cilantro
Directions
Roast the acorn squash:
STEP 1
Preheat the oven to 375 degrees F.
STEP 2
Oil the squash flesh with ½ teaspoon oil and sprinkle with ¼ teaspoon sea salt. Place the squash, flesh side down, on a parchment-lined sheet pan.
STEP 3
Roast for 30 to 45 minutes, until the squash is fork-tender. Let the squash sit until it’s cool enough to handle, then use a spoon to scoop out the flesh, and discard the skin.
Prepare the relish:
STEP 1
While the squash roasts, heat a small pan over medium-low heat with ½ tablespoon oil.
STEP 2
Add the vegetables and spices; season with salt and pepper. Sauté for eight to 10 minutes, until the corn is cooked through.
STEP 3
Add the vinegar, water, and honey, and simmer for six to seven minutes, until the liquid has mostly evaporated.
STEP 4
Remove from the heat. Stir in the cilantro once the relish has cooled.
Prepare the hummus:
STEP 1
Combine all hummus ingredients, except for the canning liquid, in a food processor. Process until smooth, adding canning liquid as needed to achieve a smooth consistency.
STEP 2
To serve, scoop the hummus into a bowl. Create a well in the center and fill it with the relish. Serve with sliced vegetables, tortilla chips, or pita bread.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
Thoughts to share?
Jose Guzman, RDN, is a New Mexico-based dietitian and chef.
ADVERTISEMENT
More Like This
Spinach-Artichoke Dip
An easy, slow-cooker spinach-artichoke dip that’s warm, creamy, and made to bring along to holiday parties and game days.
Harvest Hummus
This creamy and savory twist on a classic hummus blends garbanzo beans with pumpkin purée (or cooked winter squash, if preferred) along with tahini, garlic, lemon juice, and spices.
Lentil Hummus
Use leftover lentils instead of chickpeas to make the creamy Middle Eastern dip.
This Post Has 0 Comments