Third Street Oil and Vinegar

Southwestern Winter Squash Hummus



6 cloves garlic

¼ cup fresh cilantro

¼ cup fresh lemon or lime juice

1 teaspoon citrus zest (from the lemon or lime used above)

2 tablespoons Pumpkin Seed Oil

4 tablespoons tahini

1 lb roasted winter squash or 1-15 oz can of pumpkin/squash puree

1 teaspoon sea salt

½ teaspoon chili powder

Toasted pumpkin seeds for garnish


Put cleaned garlic cloves into food processor, pulse until chopped fine. Place cilantro in food processor and pulse until finely chopped. Add all other ingredients (except pumpkin seeds) and blend until smooth.

Transfer to a bowl, cover, and refrigerate overnight.

At service, garnish hummus with additional pumpkin seed oil and pumpkin seeds.

Written by Cara Lagunas — April 12, 2014

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