Butternut Squash Hummus

Any winter squash can be used. This versatile fermented recipe (brined lacto-pickle) is based on Amanda Feifer’s recipe. It tastes delicious with vegetable sticks or with flaxseed crackers.

Ingredients:

  • 1 medium butternut squash (800g) or any other winter squash

  • 2 ½  tsp sea salt or Himalayan salt

  • 2 cups (500ml) filtered water

  • 40-50ml (around 3 tbsp) olive oil

  • 40-50ml (around 3 tbsp) pumpkin seed/or walnut/or hazelnut oil + 1 ½ tsp for drizzle

  • 2-3 tbsp (30-45ml) brine form fermentation of squash

  • 3 tbsp tahini

  • Tamari sauce for flavouring – optional

  • Drizzle of freshly squeezed lemon juice

  • ½ cup toasted pumpkin seeds


    Method:

1.      Wash and peel the squash, reserving the larger strips of peel. Remove seeds and chop the squash into 2.5cm (1-inch) pieces. Pack chopped squash into 1L jar and slide bits of the reserved peel in around the sides.

2.      Stir the salt into the water and pour into the jar. Weigh the squash down and cover the jar.

3.      Allow to ferment at room temperature for 6 days to 2 weeks. After fermentation strain, but reserve at least 3 tbsp (45ml) brine. Remove and discard the peel.

4.      Place the squash, oils, and 2 tbsp of the brine into a food processor and blend for 3-4 minutes until the mixture is quite smooth; process as long as necessary. Add the tahini and process for another minute until well combined. Add more brine if needed.

5.      Place in a bowl and level with a wet spoon. Drizzle with the remaining oil and top with the pumpkin seeds.

 

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