I love hummus. It’s such an easy and versatile snack, great for dipping, spreading and even eating by the spoonful! Unfortunately, my sensitive digestive system doesn’t tolerate legumes, so going overboard on this creamy chickpea dip doesn’t do my body good. Luckily, legume-free hummus is not only doable…it’s also delicious. This version is made from a star vegetable of the season: brightly colored, bursting-with-nutrition butternut squash. For a spicy kick, sprinkle on some chipotle pepper, or keep it mild by mixing in smoked paprika instead.
Butternut Squash Hummus
1 small (or 1/2 large) butternut squash, cooked until soft and cooled
1/2 cup tahini
Juice of 1 lemon (about 3 Tbsp.)
1 small garlic clove
1/4 cup olive oil
1/2 tsp. sea salt
1/4 tsp. organic ground cumin
1/4 tsp. ground chipotle (spicy), or smoked paprika (mild)
- Scoop cooked and cooled butternut squash from its skin and place in a large food processor or high-speed blender.
- Add remaining ingredients to food processor or blender and process until completely smooth.
- Garnish with an additional sprinkle of chipotle or smoked paprika.