Can we just eat hummus for dinner and call it a day? Cool? Ok.
Because even though it might be Monday, I just have no desire to whip up something super fancy. This is definitely how I want my Monday to go down. A big bowl of hummus with some roasted squash, a big piece of fluffy pita, and maybe a glass of wine? Maybe two?
Hey, it is a Monday! And this definitely cancels out the donut I ate this weekend.
As strange as it is to say, I usually do not eat out unless it is a special occasion. I love cooking my own food and, unless I have someone pushing me, I get in such a habit of cooking for myself that I never think about going out.
And if I’m lazy for dinner, there is always a solution. And that solution is CHEESE.
But I do have my places when that craving hits. And my favorite place to eat if I am in Philly and dying for some goodies is Dizengoff. And they are the KINGS of making hummus dinner acceptable. Not that it ever was not but you know, people can judge. The pita, first and foremost, is fresh baked in a coal fired oven. And it is unlike anything I have ever had ever. And we are talking fluffy clouds of hummus that make me feel like I am flying high! They also put delicious toppings on their hummus, which are so unique and flavorful that it blows my mind. Evidence suggests it is because of the crazy amount of tahini, a sesame seed spread, that they put in their hummus. I’d like to think it is plenty of unicorn magic.
So I did my darn best to try and create a fluffy cloud of bean dip that would still be a substantial meal for ever the hungriest of bellies. Because, let’s be real, I need real FOOD to fill this belly up. I think I did a pretty good dang job of creating a dig full of flavor, let substantial, while still maintaining that creamy quality I crave in hummus. White beans make for a smooth delicious texture (without having to peel chickpeas! Winning!). The roasted squash is seasoned with garam masala, one of those warming spices to help us push through those last few days of winter. And I flavored it with the king of the seeds: the sesame
You know there’s an open sesame joke coming, right?
Seriously though, if we’re talking about an underrated seed, let’s discuss sesame. I am such a sucker for sesame flavored everything. When I went to Israel five years ago, I think I pretty much overdosed on halvah, which is a sesame and honey candy. Sesame bagels were always my bagel of choice. And don’t even get me started on sesame oil. People do not use it enough.
Could I drink it straight? You bet your booty I could!
Serve this white bean dip with lots of pita (cause carbs are your best friend) and plenty of smiles. Because if you’re not smiling after a big bowl of this, then I have not done my job.
Yields 4 as an appetizer, 2 as an entree
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 small or 1/2 large butternut squash, peeled and cubed (around 1-1.5 cups of squash)
- 1/2 tablespoon coconut oil, melted
- 1 teaspoon garam masala
- salt + pepper
- 1 can cannellini beans (15 oz), drained and rinsed
- 2 heaping tablespoons tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil
- juice of 1 or 2 lemons
- 1 clove garlic, minced
- 1/4 teaspoon of salt, plus more to taste
- a couple tablespoons of water as needed to thin
- sesame seeds and sumac, for sprinkling
- parsley, to serve
- balsamic glaze, for drizzling
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. In a large mixing bowl, toss the cubed squash with coconut oil, garam masala, salt, and pepper. Spread evenly on baking sheet. Roast for 40-45 minutes, turning once, until the squash is easily pierced with a knife. Allow to cool to room temperature.
Add tahini, lemon juice and garlic to a food processor and pulse and blend until combined. Add the beans and continu blending until the beans begin to turn into a puree, about 2-3 minutes. With the processor still going, stream in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add water if the dip does not seem smooth and continue to blend until the dip is smooth. Add salt and taste, adding more if desired.
To serve, spread dip on a large, shallow bowl, leaving it thicker around edges and thinner around the middle. Add squash to the middle of the bowl. Drizzle with extra olive oil and balsamic glaze. Sprinkle with sesame and sumac, if using. Serve immediately and eat with a TON of toasted pita bread and veggies.
Open sesame! See I’ve got you!