So I actually made this hummus way back on Thanksgiving, but wanted to hold off on posting it so that you wouldn’t go into hummus recipe overload. When I made it, I was shooting for a simple, almost plain (but good, of course) taste to balance out the sweet flavor of my sweet potato hummus and the tart flavor of my apple pie hummus. I was serving up a fall hummus trio as an appetizer and wanted them to have distinct flavors.
This butternut squash hummus was great for veggie dipping, but even better when spread on a sandwich with cranberry sauce and other Thanksgiving leftovers. So. Good.
A simple hummus with butternut squash. Perfect as a dip or to add texture to sandwiches.
- 1 cup cooked butternut squash (about ½ a large butternut squash, peeled, seeded and chopped)
- 1 15oz can of chickpeas, rinsed and dried
- 2 cloves garlic, minced
- 2 tbsp tahini
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- ¼ tsp paprika
- ¼ tsp cumin
- 1/8 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Boil the butternut squash chunks for 8-10 minutes (or until soft). Drain.
- Put all ingredients in a food processor. Blend until smooth.
- Serve as a dip for veggies and pita chips or spread on a sandwich or wrap to add the perfect texture.
Ok I’m officially banning myself from posting any more hummus recipes for at least six months. What kind of food do you guys want to see on here? I love a kitchen challenge!
And before I sign off for today, I just wanted to give a friendly reminder that there’s still time to vote for your favorite look in the OnlineShoes & Asics styling contest. I’m in second place right now—eeeek! 🙂