Smoked Butternut Hummus Recipe
Smoked Squash, Cilantro Chimichurri, Romesco, Fresh Local Vegetables, Pita
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Ingredients
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Hummus Base
Cilantro Chimichurri
Romesco Sauce
Vegetable Platter
Method
Hummus Base Preparation
- 1
Prepare the Butternut Squash
If not already smoked, roast the butternut squash in the oven at 400°F (200°C) for about 45 minutes or until tender. Once cooled, scoop out the flesh.
- 2
Cilantro Chimichurri Preparation
- 3
Mix the Chimichurri Ingredients
In a bowl, combine the chopped cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir well to combine and let it sit for at least 15 minutes for the flavors to meld.
Romesco Sauce Preparation
- 4
Blend the Romesco Sauce
In a food processor, combine the roasted red peppers, toasted almonds, minced garlic, smoked paprika, olive oil, and salt. Blend until smooth. Taste and adjust seasoning as needed.
Vegetable Platter Preparation
- 5
Prepare the Vegetables
Wash and cut the carrots, cucumbers, and bell peppers into sticks or slices. Arrange them beautifully on a serving platter.
- 6
Prepare the Pita
Cut the pita bread into wedges and arrange them alongside the vegetables.
Assembly
- 7
Serve the Dish
In a large serving bowl, place the smoked butternut hummus. Drizzle with some of the cilantro chimichurri and romesco sauce on top. Serve with the fresh vegetable platter and pita wedges.