It’s my yummy holiday gift to you! In cooking school this week I shared a new version of hummus. This one is so seasonal and celebratory! Roasted Butternut Squash Hummus is simply spectacular, especially when paired with my all-time favorite Naan bread! So you’re getting two gifts in one! I can pretty much promise these two treats will be your new favorites all year long!

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Butternut Squash Hummus with Naan Bread Bites

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Servings

Ingredients

For the Naan Bread:

• 1 cup warm water
• 1 tablespoon active dry yeast
• 1/4 cup sugar, plus 2 teaspoons
• 3 tablespoons plain yogurt
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 1/4 cup butter, melted
• 2 teaspoons garlic powder
• Pinch of salt for each Naan bread bite

For the Hummus:

• 1 medium butternut squash, peeled and cut into large cubes
• 6 tablespoons butter, browned
• 2 cans chickpeas, drained and rinsed (14 ounce cans)
• 1 teaspoon baking soda
• 6 cups water for chick peas
• 1 cup tahini
• 2 teaspoon cumin
• 6 tablespoons lemon juice
• 4 cloves garlic, minced fine
• 1 1/2 teaspoons salt
• 2 tablespoons ice cold water
• olive oil for drizzling

• olive oil for drizzling

Servings Ingredients For the Naan Bread: 1 cup warm water 1 tablespoon active dry yeast 1/4 cup sugar, plus 2 teaspoons 3 tablespoons plain yogurt 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 1/4 cup butter, melted 2 teaspoons garlic powder Pinch of salt for each Naan bread bite For the Hummus: 1 medium butternut squash, peeled and cut into large cubes 6 tablespoons butter, browned 2 cans chickpeas, drained and rinsed (14 ounce cans) 1 teaspoon baking soda 6 cups water for chick peas 1 cup tahini 2 teaspoon cumin 6 tablespoons lemon juice 4 cloves garlic, minced fine 1 1/2 teaspoons salt 2 tablespoons ice cold water olive oil for drizzling olive oil for drizzling

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Instructions

Prep Naan Bread:

1. Make the Naan Bread. In a liquid measuring cup, dissolve yeast and 2 teaspoons sugar in 1 cup warm water. Let stand about 10 minutes, until frothy. In a large bowl, combine the yeast, remaining ¼ cup sugar, yogurt, egg, salt, and enough flour to make soft dough, adding one cup at a time. (Important: Do not add the flour all at once.) When a dough ball can be formed, remove to a floured surface and knead for 6 to 8 minutes until dough becomes smooth. Place dough ball in a bowl, cover and let rise in a warm place for 1 hour.

For the Hummus:

1. On a floured surface, place the dough ball. Divide the dough into 12 mini dough balls. Roll each ball out into 3-inch rounds. Lightly spray a grill pan with cooking spray. Over medium high heat, grill the naan bread until grill marks appear, about 3-4 minutes on each side. Repeat until the dough balls are used up. Brush naan bread bites with melted butter and sprinkle with garlic powder and a pinch of salt. Serves 8.

Finish Naan Bread:

1. Make the Hummus. In a large skillet over medium high heat, melt the butter and cook until browned, about 8 minutes. Add the squash cubes and over high heat, cook until softened. Place the chickpeas and baking soda in a saucepan and cook over a high heat for 3 minutes. Add the water and bring to a boil, cook for about 20 minutes until tender. Drain chickpeas and place in a food processor along with the squash. Blend to form a paste. With the machine still running add the tahini, cumin, lemon juice, garlic and salt, then drizzle in the ice water and mix for another 2-3 minutes. Transfer to a bowl, cover and refrigerate until ready to serve. Then drizzle with olive oil before serving.

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