I hate to say it, but I did not love this month’s selection for Cook the Book Fridays: Butternut Squash Hummus. It was bland, and nothing I did seemed to change that. More salt? No change. More lemon? No change. That’s basically where I ran out of ideas. HA!
Admittedly, I’d altered two things that could have caused the disappointment. I’m about half a year out from our next move, which is basically the time when I start looking at my closet, panicking about being a food hoarder, and refusing to add anything to my pantry that I can’t use up in the next six months. The internet told me that balsamic vinegar could be used to replace pomegranate molasses, so that is what I did. Having never tasted pomegranate molasses, I don’t know how things would have been different. Also, Dorie suggests topping the hummus with pomegranate seeds. The pomegranates in my supermarket were $4 each, and my cheapness won out. I do see how those little hits of refreshing juiciness might have livened things up, though.
I didn’t dislike this, but it’s been sitting in my fridge, unsnacked-upon, for nearly a week.