Last week I introduced you to my Thanksgiving Quinoa recipe and I teased you a little bit with my butternut squash hummus. Well here it is, what you’ve been waiting for! I promise it was worth the wait.
This recipe is a great twist on the classic. Typical hummus is made with chickpeas (which is the same as garbanzo beans), lemon, olive oil, garlic, and sesame seeds. It has a tangy flavor that is great in sandwiches or just as a dip. And the best thing is that hummus whips up quick and easy. It’s also high in protein and low in calories.
Today’s version has chickpeas but with a surprise of butternut squash and lime. I think you’ll be pleasantly surprised. To make this I used half of a roasted butternut squash left over from making my quinoa recipe.
I simply placed a can of drained chickpeas into a food processor with rough chunks of my butternut squash and a clove of garlic and mixed until fairly smooth. I then streamed in my lime juice and olive oil while the machine was still running. You may want to add salt and pepper to taste.
And that’s it! Making hummus is that easy! This recipe is a delicious version for fall. It is a little sweeter with a milder flavor. It was great in a pita with my quinoa recipe. It would also be great served up at your next holiday get together as a dip for pitas and veggies.
Butternut Squash Hummus Recipe
1 Cup cooked butternut squash
1 Can chickpeas, drained
1 clove garlic
2 Tablespoons lime juice
¼ Cup olive oil
salt and pepper to taste
1. Pour drained chickpeas into food processor. Add garlic and butternut squash. Puree until fairly smooth. Stream in olive oil and lemon juice while machine is running. Add more olive oil if you like your hummus thinner. Add salt and pepper to taste. Dig in!