I have eaten a lot of hummus in my day and I gotta say, this is good hummus. Like REALLY good hummus. Trust me on this one. Make it, then slather it thick on bread, sweet potato toast, tacos, or roasted veggies; use it as a pizza sauce or dip for crudités, apple slices or crackers; toss it with your favourite noodles; or add a big dollop to your burger meat, soup or salad. You'll be one happy camper.
Butternut squash is incredibly nutrient-dense and packed with vitamins & minerals such as vitamin A, C, potassium and magnesium. It is also rich in fiber and anti-inflammatory, disease-fighting phytonutrients, including the carotenoid antioxidants lutein & zeaxanthin.
It is believed that squash consumption may help to boost the immune system; improve bone, eye and heart health; and even reduce the risk of diabetes, high blood pressure, and certain cancers.
Here I have turned some pre-roasted butternut squash into a fiber + healthy fat + protein-boosted hummus.
Boosted Butternut Squash Hummus Recipe
This recipe makes approximately 3 cups of hummus. It can be kept in the fridge in an airtight container for 5 days or frozen for a couple months — just thaw for a day in the fridge and stir well before using.
Blend together until smooth (I use the purée setting on my Vitamix):
2 cups peeled, diced and roasted butternut squash
1 can (1.5 cups) chickpeas, rinsed and drained, with most of skins removed
1/3 cup tahini
1/4 cup Organika Health Ginger Bone Broth Powder (omit for vegan and add additional nutritional yeast to taste)
1 Tbsp nutritional yeast
juice from one lemon
1 to 2 Tbsp MCT oil or extra virgin olive oil, adjust to desired consistency
salt & pepper to taste
optional cumin and/or cayenne pepper to taste
This recipe was first published on June 5, 2018.