This recipe comes to us from the book Ferment Your Vegetables! We have tinkered with it only slightly and must give credit where it is due. It’s nice to find a recipe that is both fermented and easily accessible. This recipe makes about 3 cups of golden, rich hummus that pairs well with other seasonal fare. We liked it as a dip but is also nice smeared artfully across a plate and used as a kind of bottom layer to place cooked greens or kale salad on. It would be more like a conventional hummus if it had garbanzo beans in it; if you miss their chalky contribution to the texture, add half a cup of cooked beans to the blender and whirl them in.
1 pound of winter squash, such as butternut, acorn, delicata, or kabocha
2 teaspoons sea salt
2 cups filtered water
1/4 cup olive oil
1/4 cup pumpkin seed oil, walnut oil, or hazelnut oil
2 tablespoons tahini
2 tablespoons brine from fermentation of squash
1/2 cup toasted pumpkin seeds
Peel the squash with a vegetable peeler. Remove the seeds, and scrape away the membrane surrounding them with a spoon.
Slice the stem from the top, but leave a slice with the peel on at the top or bottom of the squash, to use as a weight.
Using a large, sharp knife, cut the peeled butternut into 1’ cubes.
Pack the cubed winter squash into a clean quart jar.
Stir the sea salt into a partial measure of warm water, and stir to dissolve. Top off with cold water to make the full 2 cup measure.
Pour the brine into the quart jar, over the top of the squash, making sure the brine covers all of the vegetables.
Weigh the squash pieces down with a glass or ceramic weight, or with the reserved piece of unpeeled squash.
Secure a jar-top fermentation lid on top of the jar, or be willing to manually release trapped CO2 from the jar a few times a day, while it ferments.
Allow the squash to ferment at room temperature for 6 days to 2 weeks.
When the desired flavor is reached, strain the brine from the squash, reserving at least 2 tablespoons for use in the next steps.
Place the squash, oils, tahini, and 1 tablespoon of brine in a blender or food processor, and blend on high, until a smooth, uniform texture is reached. Add more brine or oil, if necessary to adjust texture. Taste and adjust seasoning; more salt or pepper, a squeeze of lemon juice or a dash of cumin?
Spoon the hummus into a bowl and smooth the top with a spatula. Drizzle with pumpkin seed oil, and scatter toasted pumpkin seeds over the top to serve.
Store uneaten portion in the refrigerator in an airtight container for up to 3 days.
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