Winter Squash Hummus with Za’aatar Dusted Pita

Preheat the oven to 400 degrees F. Place the squash halves onto a baking sheet and drizzle them with a teaspoon or two of olive oil. Transfer the squash to the oven to bake for 20 to 30 minutes, until the squash is tender when poked with a fork. Allow to cool for a few minutes until the squash is cool enough to handle. Scoop out the seeds and discard. Next, spoon aPreheat the oven to 400 degrees F. Place the squash halves onto a baking sheet and drizzle them with a teaspoon or two of olive oil. Transfer the squash to the oven to bake for 20 to 30 minutes, until the squash is tender when poked with a fork. Allow to cool for a few minutes until the squash is cool enough to handle. Scoop out the seeds and discard. Next, spoon out the flesh and set it aside.

To the jar of a blender or food processor, add the garbanzo beans and garlic cloves; pulse a few times until the garbanzo beans resemble a coarse meal. To the jar of the blender or food processor, add the reserved acorn squash, lemon juice and tahini paste. With the blender or food processor on, drizzle in 1/2 cup of water, scraping down the sides every so often, until the consistency is super smooth. You may need to add additional water (I added about 1/4 cup of water extra) to get it to your desired consistency. Give it a taste test and adjust the seasoning (I added about 1 1/2 teaspoons of salt). Transfer to a serving bowl, drizzle with olive oil and top with a sprinkling of sumac.

Preheat the oven to 300 degrees F. To a small bowl, add the cumin, fresh thyme leaves, sumac, sesame seeds and a liberal pinch of salt; mix until combined. Lay the pita strips or triangles onto a baking sheet and brush each strip with olive oil. Sprinkle the slices of pita with the zaatar mixture. Transfer to the oven to bake for 6-8 minutes, until lightly browned. Carefully flip over the pita slices and brush the opposite side with olive oil; sprinkle the slices of pita with the zaatar mixture and return to the oven for an additional 6 to 8 minutes, until lightly golden browned and firm to the touch. Remove and set aside to cool. Serve alongside hummus. the flesh and set it aside.

To the jar of a blender or food processor, add the garbanzo beans and garlic cloves; pulse a few times until the garbanzo beans resemble a coarse meal. To the jar of the blender or food processor, add the reserved acorn squash, lemon juice and tahini paste. With the blender or food processor on, drizzle in 1/2 cup of water, scraping down the sides every so often, until the consistency is super smooth. You may need to add additional water (I added about 1/4 cup of water extra) to get it to your desired consistency. Give it a taste test and adjust the seasoning (I added about 1 1/2 teaspoons of salt). Transfer to a serving bowl, drizzle with olive oil and top with a sprinkling of sumac.

Preheat the oven to 300 degrees F. To a small bowl, add the cumin, fresh thyme leaves, sumac, sesame seeds and a liberal pinch of salt; mix until combined. Lay the pita strips or triangles onto a baking sheet and brush each strip with olive oil. Sprinkle the slices of pita with the zaatar mixture. Transfer to the oven to bake for 6-8 minutes, until lightly browned. Carefully flip over the pita slices and brush the opposite side with olive oil; sprinkle the slices of pita with the zaatar mixture and return to the oven for an additional 6 to 8 minutes, until lightly golden browned and firm to the touch. Remove and set aside to cool. Serve alongside hummus.