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Butternut Squash Hummus

Feb 17, 2020 | Appetizer, Dairy Free, Gluten Free, Low Carb, Nut Free, Paleo, Vegan | 0 comments

Who doesn’t love a good dip!? It’s always classic crowd pleaser, but it’s usually filled with unhealthy fats, like canola oil, or lots of dairy, and don’t make you feel so good.

You can enjoy this dip knowing you won’t feel loaded down after accidentally eating half a block of cream cheese. It’s also great as a sauce or “mash” with meatballs or chicken. Plus, it’s so easy to make!

Hummus is traditionally made with chickpeas and tahini, garlic, lemon and cumin. But, in this rendition the chickpeas are replaced with butternut squash. Chickpeas can be difficult for some people to digest, so the substitution makes this dip easier to digest, less irritating and inflammatory to the system.

The addition of butternut squash also makes this dip richer in antioxidants, vitamin A, vitamin C, fiber, and lower glycemic, means it will have less of an effect on your blood sugar, making it an excellent snack to stabilize your energy and keep you full until your next meal. 

Butternut squash can be quite watery so by allowing it to brown deeply will concentrate the flavor. If you have a high powered blender you can leave the skin and seeds in for extra fiber and a thicker, scoop-able dip.

Any way to get more veggies on your plate is always a win!

 

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Butternut Squash Hummus

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 38 minutes
  • Yield: 8 1x
  • Category: Side Dish, Snack
  • Cuisine: Gluten Free, Mediterranean

Ingredients

Units Scale
  • 1 medium butternut squash (halved)
  • 1 teaspoon avocado oil
  • 1/2 cup tahini
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sea salt

Instructions

  1. Cut the butternut squash in half, lengthwise and remove the stem. You can leave the seeds in, if you have a high powered blender. Place on a lined sheet tray, cut side up and drizzle with avocado oil. Roast the squash at 425 for 40 min, or until tender and slightly charred. ⁠
  2. Place the charred quash in a blender along with the rest of the ingredients. Blend on high until pureed and completely smooth. ⁠
  3. Serve with your favorite vegetables! Veggies on veggies, and no one will even know!⁠

Keywords: Dairy Free, Dinner, Gluten Free, Paleo

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