Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts

Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.com

Two acorn squashes from my CSA have been sitting on my counter for several weeks now. At first I had planned to baked and stuff them, but our roasted almond butternut squash sauce gave me the idea for squash hummus. I had never made hummus without chickpeas before and the result was delicious. Creamy and a bit sweet, this squash hummus goes well with everything.

 

When I was living in Portland, my friend and I often went for Ethiopian food. I haven’t had it yet in Boston, but I had a craving for gluten free injera and thought it would pair well with the squash hummus. For added Ethiopian flavor and crunch, I made roasted chickpeas with berbere spice, a classic Ethiopian spice mix, and ginger roasted brussels sprouts; a seasonal take on the vegan feast served in Ethiopian restaurants.

 

Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.comWHY IT’S HEALTHY// This squash hummus is vegan, gluten free and paleo. Squash is full of fiber, potassium, B vitamins and folate. It’s orange hue indicates high levels of beta-carotene, which your body converts to vitamin A. Tahini contains fiber, protein and some calcium. It also contains the unsaturated fat omega-3 fatty acid, which lowers cholesterol and fights inflammation. Tahini is also great for your immune system; it contains zinc, iron, copper and selenium. The ginger in the ginger brussels sprouts is great for digestion, is high in antioxidants and has anti-inflammatory properties. //

 

Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.comSquash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.comSquash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.com

Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts
 
Prep time
Cook time
Total time
 
Squash hummus is vegan, gluten free and paleo; the perfect creamy dip or spread. Served here with gluten free injera, Ethiopian spiced roasted chickpeas and ginger brussels sprouts.
Author:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
For the squash hummus:
  • 1 lb squash, peeled and cubed
  • 2 tablespoons olive oil, divided
  • 1 garlic clove
  • 2 tablespoons tahini paste
  • 2 tablespoons yogurt or coconut cream
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
For the injera:
  • 1 ½ cups teff flour
  • 2 cups water
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • oil for pan
For the ginger brussels sprouts:
  • 1 lb brussels sprouts, halved
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced
For the roasted chickpeas:
  • 1 15 oz. can of chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 2 teaspoons berbere spice (see notes)
Instructions
For the injera:
  1. To avoid repeating, see Yum Universe for recipe (also see notes).
For the squash hummus:
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large bowl, mix together the peeled and cubed squash with 1 tablespoon of the olive oil and spread out evenly on a baking sheet. Bake for 45 minutes to 1 hour, until soft. Allow to cool enough to handle before proceeding.
  3. In a food processor, process the garlic clove and then add the remaining 1 tablespoon of olive and the cooled squash, tahini, yogurt (or coconut cream), salt and cinnamon. Process until smooth and creamy.
For the ginger brussels sprouts:
  1. In a large bowl, mix together the brussels sprouts and olive oil. Spread out evenly on a baking sheet and bake at 400 degrees (already preheated from the squash) for 20 minutes.
  2. After 20 minutes, put the roasted brussels sprouts back into the mixing bowl and mix in the grated ginger and garlic. Evenly spread back onto the baking sheet and bake for 10 more minutes.
For the roasted chickpeas:
  1. Place the chickpeas in a large bowl and toss with the olive oil and berbere spice until evenly coated.
  2. Spread the chickpeas in an even layer on a baking sheet and bake until crisp, 30-40 minutes at 400 degrees (already preheated from the squash and Brussels sprouts).
  3. Allow to cool slightly before serving (this allows them to crisp).
Notes
Berbere spice is a classic Ethiopian spice. I made mine using this recipe, but it can also be bought online or in some supermarkets.

I followed this Yum Universe recipe (allowing the batter to ferment overnight). I found my injera came out best when I kept the stovetop temperature low. As mentioned in the recipe, it's really important to cover the pan to keep moisture in; otherwise, your injera will crack.

Squash hummus adapted from Jerusalem.

 

Comments

  1. says

    Such an awesome way to use acorn squash! I love the way you used the hummus spread on the injera. Great flavors all around…I need to make this soon!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: