butternut squash hummus and homemade crackers

Last week I headed up North to visit my friend, who is working as a dog sled guide for the winter. Not only did I get to spend some quality time with my friend, I got to hang out with 400 gorgeous sled dogs for a few days. 

For the train ride home, Vanessa packed me some hummus that she made the night before. Some of it made back to my house, and onto these crackers (another recipe from How to Cook Everything Vegetarian). Leave out the parmesan cheese for a vegan cracker.

Traditionally, hummus has tahini and lemon juice in it, but peanut butter and cider vinegar take their place in this version that Vanessa invented. 

butternut squash hummus

1 cup roasted butternut squash

1 can cooked chickpeas

2 tbsp peanut butter

2 tbsp cider vinegar

2 cloves garlic

salt and pepper

Puree everything in a food processor. Add a few tablespoons of water if you want a thinner consistency. Adjust the vinegar and peanut butter to taste. 

parmesan and sesame crackers

1/2 cup all purpose flour

1/2 cup whole wheat flour

2 tbsp olive oil

1/2 cup grated parmesan

1 tsp salt + more for sprinkling

2 or 3 tbsp sesame seeds

Preheat oven to 400. Combine flours, oil, parmesan and salt in a food processor. Pulse to combine. Add 1/4 to 1/3 cup water slowly, while pulsing, until the dough holds together. Roll the dough out on a floured surface, to 1/8 inch thickness, or even thinner. Basically, as thin as you can get it. 

Score wedges or a grid with a knife, so the crackers will break apart nicely later. Transfer onto a parchment lined cookie sheet by gently rolling the dough around your rolling pin, then unrolling it on the cookie sheet. Sprinkle with more salt and sesame seeds. Gently press the sesame seeds onto the dough with your palms, to help them adhere to the crackers. Bake for 10-15 minutes, until golden. Cool, break apart, and serve with dips and cheeses!