Kabocha Squash Hummus

After tasting this silky squash hummus, you may never buy the store-bought stuff again. K abocha is a J apanese sq uash with an almost chestnut flavor and sweetness that is boosted when you char it in the coals. If you can’ t find kabocha, substitute another winter sq uash, such as acorn, butternut, or delicata. Serve with Charcoal Flatbread or pita, and pickled or roasted vegetables for a satisfying snack

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Remove the grill grate from a charcoal grill and build a hot fire with lump charcoal until red-hot. 2. Put on your fireproof gloves. Make a well in the center of the coals using a rake or shovel, and carefully lay the sq uash in it. 3. Rotate the sq uash every 10 minutes so all of the sides sit directly in the coals to ensure even cooking. The sq uash is done when the skin is charred all over and it gives with light pressure, about 40 minutes. Gently remove the sq uash with tongs and set aside until cool enough to handle, about 30 minutes. 4. Using a serrated knife, cut off the crown of the sq uash and reserve it for serving. Using a tablespoon, scoop out and discard the seeds. Scrape out the flesh of the sq uash, getting as close to the skin as possible without puncturing it, and put it in the bowl of a food processor. Reserve the shell of the sq uash for serving. Add the chickpeas, yogurt, tahini, garlic, lemon juice, salt, Piment d’ E spelette, and coriander. Pulse until a paste forms, pushing the ingredients down the sides of the bowl as needed, and then puree until completely smooth. While the motor is running, pour in the olive oil in a steady stream. If the hummus is too thick, add a few tablespoons of water at a time and puree to combine. Taste for seasonings and add salt if needed. Scoop the hummus into the reserved sq uash shell and fold in ¼ cup of the pomegranate seeds. Garnish with the sage and the remaining ¼ cup pomegranate seeds. Lean the sq uash lid against the hummus for serving. Serve with flatbread

Step 2

Ingredient Note: Piment d’Espelette Piment d’Espelette, or Espelette pepper, is a long red pepper cultivated in the B asq ue region of F rance that is mostly available dried. A bout the same heat scale as hot paprika or cayenne, Espelette pepper lends a not-too-hot, fruity finish to many recipes. Y ou may substitute cayenne, if desired, but I highly recommend adding this amaz ing spice to your cupboard.