November 14, 2019

Fall Hummus Bowl

Fall Hummus Bowl

Guys, this is GOOD. I suggest you make it soon. Caramelized roasted acorn squash is layered onto hummus and topped off with a cilantro cream sauce and roasted crispy red onions. Slather it on some toast, and you’ll forget avocado toast even existed. Ya, I said it.

As a hummus purist, in my humble opinion, the base flavor of hummus should never be changed. But, I love the idea of making hummus seasonal by the toppings that are added. Thus, enter this Fall Hummus Bowl.

Take peanut butter, for example. Yes, there is peanut butter with other flavors added out there (i.e. cinnamon, chocolate, birthday cake) and while they are tasty they don’t replace just pure peanut butter. You want a PB, nutella, banana sandwich (hello, yum)? Great, but keep it separate, don’t mix it all in one jar.

For this I used, Nana B’s Hummus, which I always have on hand in my freezer. You can use store bought, but if you have time, try to make your own, you will not regret it!

This recipe can be used in so many ways and in different settings. Having friends over for lunch? Make one large platter and have them assemble their own toasts. Having a dinner party, make bite size versions. Making it just for you? YES, got the meal prep down for daysss.

Happy Fall Y’all!

Fall Hummus Bowl

Step up your toast game! Caramelized roasted acorn squash is layered onto hummus and topped off with a cilantro cream sauce and roasted crispy red onions. So GOOD!
Print Recipe
Servings: 4 people ***
Course: lunch, Main Course, Mezze, Side Dish, Snack
Cuisine: Indian, Middle Eastern
Ingredients Method Notes

Ingredients
  

Spiced Acorn Squash
  • 1 acorn squash, seeded and cut into wedges
  • 1½ tbsp olive oil
  • 1 tbsp garam masala spice blend
  • ½ tbsp brown sugar
  • ½ tsp salt
Crispy Roasted Red Onions
  • ½ red onion, cut into thin slices
  • sprinkle of salt
  • ~½ tsp olive oil
Cilantro Cream Sauce
  • 1 bunch cilantro*
  • 1 cup whole milk greek yogurt
  • 6 tbsp water
  • 1 tbsp olive oil
  • 3-4 cloves of garlic, minced
  • 1 tsp garam masala
  • ⅛ tsp ground turmeric
  • ⅛ tsp ground ginger
  • ½ tsp salt
  • 1 tsp pomegranate molasses (if you don't have pomegranate molasses, sub it out with a squeeze of lemon and pinch of sugar)
  • ½ of the amount of the roasted red onion from above
Nana B's Hummus
  • See link for instructions on how to make hummus. Because it makes a large batch, I usually have a few containers in my freezer of hummus ready to use whenever that hummus craving calls. Or, you can use your favorite store bought variety. But I am always on team make your own, it's so much tastier and fresher.
Garnish & Eating
  • pomegranate arils
  • toasted pita or toast**

Method
 

Crispy Roasted Red Onions
  1. Heat oven to 425°F
  2. On a section of a large baking sheet (squash will share the rest of the sheet)lined with wax paper or foil, place thinly sliced red onions. Drizzle with olive oil and a pinch of salt.
  3. Cook red onions in oven for about 20 minutes, tossing mid way through. They are done when half of the red onions appear crispy. Remove from tray when done, place tray back in oven to allow squash to finish cooking.
Spiced Acorn Squash
  1. Place squash on baking sheet. Coat half of the olive oil, garam masala, brown sugar and salt on one side of the acorn squash. Flip squash and repeat on other side.
  2. Cook for ~40 minutes total. Flip squash when you remove the red onions from the tray. Broil on high for 5 minutes. It is done with the edges have slightly caramelized.
Cilantro Cream Sauce
  1. Add cilantro, yogurt, water, olive oil, pomegranate molasses, garam masala, ground turmeric, ground ginger, salt, garlic and ½ roasted red onion. Blend until smooth. You can use a hand held immersion blender, food processor or blender – whatever you have access to.
Assembly
  1. In bowl, swirl around hummus so that it is thicker on the edges and thing in the middle.
  2. Place a few wedges of acorn squash in the middle of the hummus. Then top off the platter with roasted red onion, a few drizzles of the cilantro cream sauce, and a sprinkle of pomegranate arils. When ready to eat, assemble on toasted bread.***

Notes

 * Cilantro stems have tons of flavor. I usually trim the bottom of the stems and then use both stems and leaves.
** For the most delicious eating experience, lather humus on your toasted bread. Then place on a few wedges of acorn squash. Garnish with a drizzle of cilantro cream sauce, roasted crispy red onions and pomegranate arils. DROOLING.
***Depending on what you are using this for, you can make one large platter or assemble few small bowls. You can serve extra cilantro cream sauce on the side, as it makes extra. You will likely also have extra acorn squash, which can be used to make many fall hummus bowls, eaten on its own or added to salad. For reference, for 4 guest I would use about 3 cups of hummus.
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Filed Under: Main Dishes, Mezze, Recipes
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