This is  a recipe that I recently cooked for a tasting at O Panier Local, the cooperative farm store here in Orthez where I work as a volunteer. The idea was to present an easy dish for the Holidays made primarily with local produce from the store. This inspired me to add local butternut squash to my standard hummus recipe and I really liked the result (note that other ingredients sold in the store include chickpeas, garlic, olive oil and pomegranates.

For the tasting, I offered this hummus canape-style, on toasted bread with pomegranate seeds and toasted walnuts. But we like to make it the center of a meal by topping it with marinated lamb cubes sauteed in olive oil.