You can use canned squash or whole squash that you’ve roasted and pureed.
- 2 cups chickpeas (drained and rinsed if canned)
- 1 cup pureed or roasted and cubed butternut squash
- 3 tablespoons tahini
- juice of 1 lemon
- 1 teaspoon cumin
- 1/2–1 teaspoon salt
- 1/2–3/4 cup water
- Fresh veggies, crackers, and/or toast, as desired
- Combine all ingredients in a food processor.
- Process until smooth, adding as much water as needed to create a light and fluffy hummus.
- Adjust salt as needed.
- Serve as a dip or spread on toast or bread.
Use canned or home cooked chickpeas. If using canned, consider rinsing and draining to remove any excess salt.
Use canned pureed butternut squash, homemade mashed butternut squash, or roasted butternut squash.
To roast squash, cut into cubes (or buy precut) and toss with olive oil. (A medium squash will make about 4 cups cubes and should be tossed with 1 tablespoon olive oil.) Roast for 16-20 minutes on a foil-lined baking sheet at 400 degrees F or until soft.
Let cooked squash cool before starting the hummus.
To make this without tahini, use an equal amount of plain Greek yogurt.
Store in an airtight container for up to 5 days.
Use in sandwiches or as a spread for toast. Try as a dip with veggies such as cucumbers or snap peas, or with crackers.
Use white beans instead of chickpeas for a white bean dip.
Try mashed roasted sweet potato instead of butternut squash.