Last week I put this photo up on facebook with the very generic question, “What’s in the bowl?” I got over 45 guesses! Guesses ranged from a hot spicy mustard dip, to banana cashew mousse, to greek yogurt with flavors mixed in and more.
Yes, a lot of people did guess various flavors of hummus, but I don’t think anyone guessed that it was hummus made from vegetables and completely lacked chickpeas! Now, the reason I feel this is so exciting is because in the world of macros, chickpeas alone are actually a carb, and in hummus form with tahini, they’re a healthy fat. While carbohydrates and fats are really healthy, sometimes, I just want to eat a larger amount of hummus with less calories! And, anytime we can add vegetables into our day is a healthy day!
Bam – this is it! This is a way to prepare a homemade recipe of hummus, made from vegetables, packed with flavor that you can eat in a larger amount without all the guilt. The secret ingredient: butternut squash.
I cut the butternut squash in quarters, baked it for 45 minutes. I pulled it out of the oven, removed the skins, cubed it, measured it out, and put it in my food processor. I then added the olive oil and pulsed the processor. Once fairly smooth, I added the tahini, followed by the lemon juice, followed by the paprika.
This was a HUGE hit my house. Josh and I ate this hummus with vegetables, with tortilla chips, and even in our salads. Clearly we went through the first batch in a day and I had to make a second batch. It was that good!
Lastly, the best thing about this recipe of hummus is that you can make it any flavor you want. Once you create the base hummus, you can in so many different flavors to enjoy: roasted red peppers, chipolte, cilantro, garlic, pumpkin, or anything! I’d love to see what flavors YOU try!
If you try this recipe, share it on social media, tag me, or hashtag #heatherrosewellness
2 Cups Baked/Cubed Butternut Squash
1/4 Cup Olive Oil
2tbsp Lemon Juice
Add all to the food processor or blend. Blend well, and enjoy.