Roasted Squash Hummus

Recipe number 3, Roasted Squash Hummus, from Everyday Dorie, at Cook the Book Fridays.

I love hummus but the only hummus I've ever tried are the ones made from chickpeas. So I was looking forward to make this Roasted Squash Hummus,  using butternut squash. 

To make this hummus, butternut squash are first roasted till tender, mash into a puree, then stir in the tahini, pomegranate molasses (I've used pomegranate concentrate, using only about a teaspoon), za'atar, salt, pepper, cayenne and lemon juice.

To serve the hummus, spread a layer of Greek yoghurt in a small serving bowl, and top with the hummus. Drizzle some olive oil over, and scatter over some pomegranate seeds, of which I have omitted as I did not have any. The hummus can be served with pita or as a dipper for fresh crunchy vegetables. 

This hummus is on the sweet side rather than savoury and I wasn't keen on the flavour.  I'm a fan of savoury hummus, so this is just not for me. 

Spicy Edamame Dip

I'm submitting this post to two events, firstly, Little Thumbs Up, hosted by Mich from Piece of Cake, where the ingredient for this month is Soya Beans. The second event is with I Heart Cooking Clubs, the theme for this week is October Potluck, where we can make any recipe from any of our previous featured chefs. And this Spicy Edamame Dip recipe is from one of our previous featured chef, Rick Bayless. This is my second link with IHCC this week! 

Usually when Edamame Beans are mentioned, the first thing that came to mind are the beans still in their pods, steamed and seasoned, served at Japanese restaurants. Edamame beans are young soya beans usually still in their pods, the beans are soft and edible, unlike the mature beans which are hard and dry, used to make soy milk and tofu. These young pods are usually sold frozen and all you have to do is thaw them, either steam or boiled in hot water still in their pods or remove the pods, for  a few minutes until tender. 

Edamame beans are great in stir-fries and can be added to fried rice. And it is delicious cooked with tofu, which I have posted in my older post, Spicy Tofu and Edamame Beans. 

If you love eating hummus, and have not tried making one with edamame beans before, then I urge you to try it! It is delicious!

Edamame Beans

Ingredients for the dip; olive oil, fresh cilantro, cayenne powder, cumin powder, coriander powder, salt, lime juice, toasted garlic, edamame beans (remove the pods, boil the beans in salted boiling water until tender, about 5 minutes), retain some water to be used later.

Process all the ingredients in the food processor, adding some water from the boiled edamame beans until you get the consistency you like. I have added in about a pinch more of the spices, salt and lime juice, and about 1/3 cup of cilantro leaves, adjust according to taste.

Look at the lovely Edamame Dip. It is not spicy at all! Just plain delicious! And a healthy snack!

I have two pieces of Wholemeal Tortilla Wraps which I wanted to clear. I toasted them in a dry pan over low heat on both sides until crispy. Cut them to triangles and serve with the Spicy Edamame Dip. You can serve the dip with fresh cut vegetables. 

This is really good! I was standing and enjoying myself eating a few pieces of the tortilla crisp dipped in the yummy hummus (very addictive!), until I remember...

.......  the Edamame beans which I've reserved earlier. I always forget my garnishes!

Note : Recipe says this serves 10!  Maybe, if you are serving as a starter! To me it serves two! Or one, if you are eating this as a meal for lunch, like me! wink!

Spicy Edamame Dip
(adapted from Rick Bayless, here)
2 garlic cloves, unpeeled
1 cup shelled edamame beans (fresh green soy beans)
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon cayenne powder
1/8 teaspoon ground cumin
3 tablespoons olive oil
1/8 cup fresh lime juice
1/8 cup chopped fresh cilantro
fresh cut vegetable, for dipping
pita bread, cut in wedges, for dipping

1. In a dry skillet over medium heat and turning frequently, roast the garlic until softened, about 15 minutes, they will be dark in some spots; let them cool and remove the skins.
2. In salted water to cover, simmer the edamame until they are tender, about 5 minutes; drain, reserving 1/3 cup of the boiling water, and set aside to cool.
3. In a food processor or blender, coarsely chop the peeled garlic.
4. Add the drained edamame, salt, coriander, cayenne, and cumin, and process until smooth, adding as much of the reserved cooking water as necessary to make a puree.
5. Add the oil, lime juice, and cilantro, and pulse to combine.
6. Place the dip in a serving dish, and serve with vegetable and pita wedge dippers.

This post is linked to :

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

Ingredient for this month is Soy Beans

and to I Heart Cooking Clubs (IHCC), for the theme of this week "October Potluck". 

and I'm sharing this post with :

See Ya In The Gumbo @ Ms. enPlace

Perfect Hummus : IHCC

"Got A Pulse?" is the theme for last week at I Heart Cooking Clubs (IHCC). And the Optional Monthly Community Recipe for this month is Hummus. I'm late with this post, been busy the whole of last week, but I'm not going to miss out on making hummus, something that I've been wanting to do for ages. The current featured chef at IHCC is Yotam Ottolenghi, whose recipes we are cooking from until September, and so far, his recipes has been fantastic!

Here's the "Perfect Hummus", as called by Yotam Ottolenghi. Now I can understand what the fuss is all about in bloggerland about Hummus, this is darn right delicious! And so, easy peasy to make! I love it! I ate these delicious Hummus with some wholemeal tortilla wraps which I toasted till crispy, yummy!

The recipe calls for dried chickpeas to be soaked overnight and boiled for a few hours until soft. But I have taken the easy way by using canned chickpeas. And also one of the main ingredients is Tahini, which is too expensive, since they are imported! So I have made my own Tahini paste, and it is extremely cheap to make your own, the cost is only about less than fifteen percent of what you would pay for a jar of Tahini. 

The chickpeas are processed with the Tahini paste, garlic, lemon juice to taste, a pinch of cumin powder and some salt to taste, and some cool cooked water is added in, to make a loose paste.

To make the Tahini paste, first of all, pan roast some sesame seeds (I used 2 cups) until lightly brown, taking care not to brown it too much. Leave to cool completely and process in the food processor with some canola oil and a pinch of salt until smooth and creamy. Store in a airtight jar and keep in the refrigerator. Tahini paste may taste a little bitter, but once some lemon juice is added in when using it to make Hummus, there's not a trace of bitterness in it at all.

Please do stop by I Heart Cooking Clubs (IHCC) to view the delicious dishes that my friends have made for the theme "Got A Pulse?", and if you are interested to join us, please find out more details from IHCC.

Perfect Hummus

(source from : guardian, Yotam Ottolenghi)

200gm dried chickpeas
1-1/2 tsp bicarbonate of soda
6 tbsps tahini
juice of 1 lemon, or more to taste
3 cloves garlic, crushed, or according to taste
pinch of cumin
salt to taste
olive oil, to top
paprika or zaatar, to top (optional)

1. Put the chickpeas in a bowl and cover with twice the volume of cold water. Stir in 1 tsp of bicarbonate of soda and leave to soak for 24 hours.
2. Drain the chickpeas, rinse well and put in a large pan. Cover withcold water and add the rest of the bicarbonate of soda. Bring to the boil, then turn down the heat and simmer gently until they're tender - they need to be easy to mush, and almost falling apart, which will take between 1 and 4 hours depending on your chickpeas. Add more hot water if they seem to be boiling dry. (I skipped the first two steps, as I've used canned chickpeas).
3. Leave them to cool in the water, and then drain well, reserving the cooking liquid, and setting aside a spoonful of chickpeas as a garnish. Mix the tahini with half of the lemon juice and half the crushed garlic - it should tighten up - then stir in enough cooled cooking liquid to make a loose paste. Add this, and the chickpeas, to a food processor and whizz to make a paste.
4. Add the cumin and a generous pinch of salt, then gradually tip in enough cooking water to give a soft paste - it should just hold its shape, but not be claggy. Taste, and add more lemon juice, garlic or salt according to taste.
5. Tip into a bowl, and when ready to serve, drizzle with olive oil, garnish with the reserved chickpeas and sprinkle with paprika or za'tar if using.

Homemade Tahini Paste
2 cups white sesame seeds
1/4 cup canola oil
pinch of salt

Pan-toast the sesame seeds over low heat in dry saucepan until lightly browned, taking care not to let the seeds become too brown. Transfer toasted sesame seeds into a big plate or kitchen paper towel to cool completely. Process in food processor with some canola oil and a pinch of salt until smooth and creamy. Store in strelized jars and keep in the refrigerator.