serves 8 – 10
You will need:
200 gr raw Chickpeas
1 medium small Butter-nut Squash
10 – 15 Chestnuts
6 Garlic Cloves
1 – 2 tbsp Harissa
0,5 gr Saffron
4 tsp Cumin
1 tsp Turmeric
1 tsp Paprika
3 – 4 tbsp Tahini
1 1/2 Lime
2 – 3 tbsp Greek Yogurt
2 tspn grated Gruyere Cheese
2 tbsp chopped flat leaf Parsley
Black Truffle Oil
1 Tbsp pine nuts
- Soak the chickpeas in a bowl of water the night before.
- 24 hrs later, boil the chickpeas until they are soft and mashable.
- Separate the chick peas into two bowls.
- Preheat the oven to 180 degrees Celsius.
- Peel the butternut squash
- Dice the squash into five cm cubes.
- Place the squash cubes on an oven rack and place in oven for about 20 minutes or until they brown around the edges.
- Place roasted squash in one of the chickpea bowls.
- Place the chestnuts on a rack, puncture small holes into them (to prevent mini chestnut explosions in the oven. My good friend told me of this trick!) and place in the still warm oven for about 20 minutes or until you hear some of the nuts pop (some of them still pop, regardless of the punctured holes) Then you know they are ready.
- Turn off the oven and leave oven door slightly open, you do not want to take them out right away because some of them are still quite hot and could pop in your face! We do not want that. Let the heat leave the oven and then remove the rack with the nuts out of the oven.
11. Once the nuts have cooled, start peeling them as well as you can. Place peeled nuts into the same bowl of the roasted squash and chickpeas.
12. In a food processor, pour chickpeas from the bowl that does not have either squash or nuts then mix into it the Tahini, the Yogurt, the lime juice, 3 garlic cloves, and 2 tspn cumin, and 3 tbspn of Olive Oil (I like to drizzle a little extra because like any other Arab I am addicted to it- but this like so many other things, is up to preference), the Turmeric, and about half a cup of the water in which you boiled the chickpeas in. Mix into a smooth creamy paste. Personally, even though I enjoy the super smooth and creamy texture, I do not mind if there is some grit to it. It gives it character and I like the small pieces of chickpeas here and there. However, this is up to preference so do as you wish! Salt and Pepper to your liking.
13. In a food processor, pour the chickpeas from the other bowl with the squash and the roasted chestnut. Mix into it the same amount of Yogurt as above, same amount of olive oil, and a little bit of the water in which you boiled the chickpeas in the Harissa, the Saffron, and the Paprika. Salt and Pepper to your liking. It should taste sweet, spicy, and nutty. All things good.
14. Grate 1 tspn of Gruyere Cheese, roast 1 tbspn of pine nuts, and chop 2 tbspn of flat leaf Parsley and set all aside for garnish.
15. In a bowl. In a nice bowl that looks like a warm embrace, place 5 tablespoons of the plain turmeric hummus then kind of press a small grove into the palm of the mixture.
16. On the bed of Turmeric Hummus, place 3 tablespoons of the squash/chestnut Hummus and with a spoon shape it into a small mound.
17. Sprinkle the pine nuts, parsley, the grated Gruyere cheese on top of the two hummuses and lastly….but definitely not least, sprinkle a generous serving of Black Truffle Oil. Truffle oil can be tricky because you need to find the good kind. This is one that I like to use.
It is rounded and the olive oil in which the truffle is infused is of really good quality. Hummus tends to like good quality olive oil. However, seeing that I decided to add roasted chestnuts and squash- I thought I would experiment and add an olive oil with something earthy to it…like truffle (which happens to be my new obsession). You may eat this Hummus with a side of pita bread, crisps, or even some fresh carrots and peppers- either way, I wish you a delicious time!