I had some leftover roasted buttternut squash and was out of hummus so this recipe seemed like it a great way to use up leftovers and have my morning snack ready to go for the week.
Find a downloadable PDF version of this recipe here: Squash Hummus
Makes 3.5 cups/ 12 servings
Prep Time: 5 minutes
- 2 cups (500 mL) mashed cooked winter squash, such as butternut*
- 1 can or 540 mL chickpeas, drained and rinsed, or cooked from dry**
- 1/3 cup (75 mL) fresh lemon juice
- 2 cloves garlic***
- 2 tablespoons (30 mL) olive oil
- 2 tablespoons (30 mL) tahini
- 1 teaspoon (5 mL) ground cumin
- ½ teaspoon (2.5 mL) each salt and pepper
- ¼ teaspoon (1 mL) cayenne pepper
Directions: Place all ingredients in a food processor or blender. Process until very smooth.
* To cook squash, cut in half and scoop out the seeds, drizzle with oil and roast for 45-50 minutes at 400° F or until tender. Let cool, then scoop out the roasted squash. You can also peel and cube the squash, then roast it, but as this recipe needs mashed squash you can skip the effort of peeling the squash.
** If I have the time, I prefer to cook chickpeas from dry. Simply soak them in a post during the day or over night. Drain the water and replace it with fresh water. Bring pot to a boil, then reduce heat to a simmer and cook for 75 – 90 minutes or until tender. Cook too many chickpeas? Save them for next time you make hummus by freezing them in a bag or container!
***Try sautéing the garlic with a bit of oil for a less intense taste, or substitute 2 tsp garlic powder
Recipe adapted from: https://www.ontario.ca/foodland/recipes/ontario-squash-dip