Butternut squash hummus with grilled pita bread and toasted squash seeds
2 Cups Garbanzo Beans
3 Cups Butternut Squash Pulp
1/3 Cup Tahini
1/4 Cup Lemon Juice
1 Tb. Salt
1/2 Ea. Red Onion (Diced)
3 Ea. Garlic Cloves
3 Tb. Olive Oil
2 tsp. Lemon Zest
2 Tb. Siracha Sauce
1. Preheat oven to 400 degrees. Split butternut squash and remove seeds, reserving for toasting later. Rub flesh of the squash with oil or butter and place in 400 degree oven covered and roast for approximately 1.5 hours or until the squash is tender. Remove squash from oven and allow to cool and remove the squash pulp.
2. Add your cut onions and garlic clove to a baking pan or a sauté pan and cook until onions and garlic are a light golden brown color. Allow to cool before blending with beans and squash.
3. Combine all of the above ingredient into a food processor or blender and puree until smooth. If the mixture is to thick add a little water while blending to thin. Adjust seasoning to your desire.
4. Wash the seeds that have been removed from the squash, removing the squash threads. Place on lightly oil baking pan and season with salt. Roast in a 350 degree oven until crunch and lightly toasted. Serve on top of hummus for garnish
5 Tb. Sugar
1/4 oz. Dry Yeast (Instant)
1 Cup Olive Oil
1/2 Cup Water
1.5 Tb. Salt
3 Cups Flour
3/4 Cup Flour
1. In a small bowl mix yeast, sugar and 1/2 cup of warm water and let sit for 10 to 15 minutes.
2. In a large bowl mix 3 cups of flour with salt and make a well or whole in the middle, slowly stir in yeast mix and 1 cup warm until well combined.
3. In a large bowl coat the inside with olive oil to prevent the dough from sticking, place the dough in and cover and allow to sit in a warm area for 3 hr.
4. After the dough has risen use the extra flour on the table surface and knead the dough for 10 minutes, add the flour to keep the dough from sticking and form dough balls, than allow the balls to sit for 10 minutes.
5. Roll the balls to 1/8" thickness and place on a sheet pan, back of 3 to 4 minutes on each side or until lightly brown and dough puffs up.
6. If the dough does not puff all the time that is OK it is still a pita pocket.