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Recipe

Jan D'Atri > Jan’s Recipes > Recipe > Butternut Squash Hummus with Naan Bread Bites

Butternut Squash Hummus with Naan Bread Bites

December 14, 2022 by Jan D'Atri

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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Rating: 0
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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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