Butternut Hommus Recipe – Los Angeles Times

These days there seem to be endless variations of hommus, from pureed dishes to toppings. I love this version, a twist on a classic Lebanese pumpkin dish with tahini. We make ours with butternut squash – a perfect fall ingredient that makes cooking a little easier. We also look for kabocha, honeynut, acorn, or whatever seasonal squash we find at our neighborhood farmers market. Since this dish doesn't contain chickpeas, it may not technically be “hommus,” which means chickpea in Arabic, but with the rich, creamy flavor of the tahini, I still love it. We give this dish that certain something by garnishing it with za'atar, pepitas (assorted pumpkin seeds) and intensely nutty pumpkin seed oil. Our photographer Thomas Schauer tells you that the best pumpkin seed oil comes from his home country Austria – I agree!