Butternut hommus from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (page 48) by José Andrés

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on January 10, 2026

    I thought this was excellent. I did add some lemon juice as I felt it needed acid. I omitted the pumpkin seeds and oil as I had neither.

  • MissKoo on November 17, 2024

    I roasted the squash until very well done which may have enhanced its flavor. Used za'atar I had bought in Amman, Jordan at a local market and the pumpkin seeds but could not find pumpkin oil locally so just used some olive oil. It's a nice change from hummus with chickpeas. Good, but not a Wow. The pumpkin oil might kick up the flavor more. I used Soom tahini but might try one recommended by Adeena Sussman in her cookbook Sababa if I have time to order online. I think the brand of tahini could make a difference in the flavor profile.

  • hlange on May 09, 2024

    Nice but not really memorable. I needed to cover the squash while it was roasting in order for it to cook through in the allotted time which the recipe didn't specify.

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