this post was submitted on 08 Jul 2025
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Squash hummus, homemade bread (lemmy.world)
submitted 2 weeks ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
12 comments fedilink hide all child comments
 

Yellow squash hummus with homemade bread. I'm fighting through my squash surplus and the idea of hummus came up.

At first I was worried about the texture being too, well, you might know, but figured I'd give it a try. I didn't have any tahini but I figured if I did that peanut butter substitution it might work enough to figure out if I should buy some. But I only used half the amount.

The recipe I found called for two large yellow squash. I found that my garden and their imagination has two very different ideas on what large means. I ended up doubling the salt, lemon juice, cumin and olive oil. Recipe in comments.

Did it work? Definitely. It is amazing. As I was plating mine my wife made an exceptionally rare request for hot sauce. Just a tiny amount. It was perfect.

Definitely saving this recipe.

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[–] FauxPseudo@lemmy.world 4 points 2 weeks ago

The recipe.

[–] Mouselemming@sh.itjust.works 4 points 2 weeks ago

I've substituted sesame seeds for tahini in hummus before, toasting them and then blitzing them in the blender before adding the other ingredients. I always make my hummus in a blender so it's fluffy and smooth. But with squash you might need a food processor instead, and it might not puree the sesame seeds enough.

[–] NoneOfUrBusiness@fedia.io 2 points 2 weeks ago (1 children)

I didn't have any tahini but I figured if I did that peanut butter substitution it might work enough to figure out if I should buy some.

Middle Eastern guy here, you should buy tahini anyway. Tahini sauce goes well with all kinds of grilled meat and kebab.

[–] FauxPseudo@lemmy.world 2 points 1 week ago

Historically I have never used it fast enough to keep it around. I do keep sesame seeds on hand and I can do a quick toast and grind for some applications but for hummus I want a degree of creamy that's hard to get even with the best of home equipment. So for this one I substituted.

[–] klemptor@startrek.website 2 points 2 weeks ago (1 children)

I've got an overabundance of yellow squash too - can you please share the recipe? This looks good!

[–] FauxPseudo@lemmy.world 4 points 2 weeks ago (1 children)

Sorry. Got distracted by life and never hit send.

The recipe.

[–] Madzielle@lemmy.dbzer0.com 2 points 1 week ago (1 children)

I've never in all my years thought you could use squish in hummus! What a great idea. I don't really care for squash, especially the yellow; using it in this way kind of eliminates the texture issue I have with it. Absolutely wonderful!

[–] FauxPseudo@lemmy.world 2 points 1 week ago

It has dramatically changed my opinion on squash. I was all "it's a thing I guess" to "this is amazing"

[–] WizardofFrobozz@lemmy.ca 1 points 1 week ago

Almost in baba ghanoush territory here.

[–] Treczoks@lemmy.world 1 points 2 weeks ago

I once had pickled squash, ball pepper, and onion. Delicious!

[–] SatansMaggotyCumFart@lemmy.world 1 points 2 weeks ago

Looks great but I’m firmly on the darker crust better flavor bandwagon these days.