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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.