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
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**
Instructions
Crispy Roasted Red Onions
- Heat oven to 425°F
- 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.
- 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
- 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.
- 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
- 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
- In bowl, swirl around hummus so that it is thicker on the edges and thing in the middle.
- 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
