Squash Hummus
Adapted from Fresh from the Garden
Makes about 3 cups

All food should be done to your taste but I think this is especially true of things like hummus and salad dressing.  Start with this recipe and then add more olive oil (or more water) if you want a looser consistency and be sure to add more salt if it needs it.  I added a bit more lemon juice to mine too.

1 small squash (about 2/3 pound)
1 15-ounce can chickpeas, rinsed and drained
1 small garlic clove, minced
2 tbsp. tahini paste
Juice of 1 lemon
2 tbsp. olive oil
2 tbsp. water
Sea salt and coarsely ground black pepper

Preheat the oven to 375ºF.  Cut the squash in half and scrape out the seeds.  Drizzle the cut surfaces with olive oil, then wrap it in foil.  Bake for about an hour – until a knife easily pierces the flesh.  Set aside to cool enough to handle.

Scrape out the squash flesh into the bowl of a food processor fitted with the steel blade.  Add the chickpeas, garlic, tahini, lemon juice, a large pinch of salt and a few grinds of pepper.  Pulse to combine.  With the machine on, pour the olive oil and then the water through the feed tube.  Stop and scrape down the sides, then continue to process until you have a nice smooth consistency.  Adjust the seasoning to your taste.

Rosemary Flatbread
Makes 6 medium-sized breads

I make bread often and it is rare, unless I am making the no-knead version, to have the dough actually double in size in a short period of time.  Don’t worry about it, just continue with the recipe.

1½ cups all-purpose flour
½ tsp. dried yeast
2 tbsp. fresh rosemary, finely chopped, plus extra for topping
1 tbsp. olive oil plus extra for brushing
Sea salt

Place the flour in a medium bowl and add the yeast.  Add 2/3 cup tepid water, the rosemary, olive oil, and a pinch of salt, and start mixing it all together to form a rather sloppy dough.  If your mix is too dry, add a bit more water.  If the mix is too wet, add a little more flour.

Once you have a ball of dough, take it out of the bowl and knead on a floured surface for 5 minutes, until it is elastic and slightly tacky.  Leave the dough to rest in a warm place under a damp kitchen towel for 1 hour; until it has about doubled in size.

Preheat the oven to 400ºF.  Line two baking sheets with parchment paper.

Break off about 1/6th of the dough and, using your hands, roll it into a ball.  Place on a floured surface and roll out to a thickness of about 1/8th of an inch.  Repeat until you have used all the dough.  Transfer to the prepared sheets and brush each flatbread with olive oil.  Sprinkle with a little salt and more rosemary.

Place the sheets in the oven for 12 to 15 minutes, until the surface of the breads starts to bubble and turn golden brown.  Don’t cook them too long or they will turn into cardboard.  Serve immediately.