Jerk Squash Hummus

Jerk Squash Hummus

Georgina had some curried squash hummus recently and she wanted me to make a similar thing for a snack, but of course, I wanted to switch it up a bit. This has been the year of jerk seasoning for me. I have always loved it, but I have eaten it like 10 times more than normal this year, so of course, that was my first idea. Seriously obsessed.

I roasted up some squash and quickly sautéed all the jerk ingredients before tossing it all in the blender. I bumped up the habaneros for this, cause I wanted to really taste the spice and thought some would get lost in the creaminess of the chickpea and squash. Let me tell you, this was spicy! but in the perfect way. The balance of flavors was fantastic and I loved the combo on a nice salty cracker.

Allspice, thyme, habanero, garlic, ginger, shallot, and scallion

Tossed with some oil and high heat.

The squash is just roasted for 10 minutes until tender.

Then blend it all up with the chickpeas.

Creamy, salty, spicy, delicious.

Jerk Squash Hummus

A simple hummus made with roasted squash and a freshly made jerk seasoning with lots of thyme and habanero
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 8 people

Ingredients

Jerk mixture

  • olive oil
  • 3 habaneros stem and seeds removed
  • 2 scallions trimmed and roughly chopped
  • 1 shallot peeled and cut into quarters
  • 3 cloves garlic peeled and cut in half
  • 1 tablespoon grated ginger
  • 2 teaspoons ground allspice
  • 20 thyme stems leaves removed and stems discarded

Hummus

  • 2 cups chopped squash 1 inch chunks
  • 1 can chickpeas drained and rinsed
  • 1/4 cup tahini
  • 1 tablespoon honey
  • juice of 2 limes
  • 1 tablespoon soy sauce
  • salt and pepper

Instructions

  • Preheat oven to 450
  • Reserve a little thyme for garnish. Bring a frying pan to high heat with a little olive oil. Add all the prepared jerk ingredients and cook about 3 minutes, tossing and stirring often. Remove from heat.
  • Toss the squash on a pan with some olive oil and roast until soft and starting to brown on the edges, about 10-15 minutes
  • Add the chickpeas, squash, jerk mixture, tahini, honey, lime, and soy sauce to the blender. Season with salt and pepper. Blend for about 3-5 minutes until smooth.
  • Place in a serving dish and drizzle with some olive oil. Top with thyme and allspice and serve.

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