We are a hummus loving household, and roasted squash is one of our go-to ingredients for just about anything. I keep it in our fridge for a ton of recipes and it’s a great make-ahead for later ingredient.
Here I’ve used butternut squash but you can use any squash. It can also make for a creamy sweet dahl base, pasta sauce, add it to salads or blend it into soup.
Start by scoring the squash in a criss cross pattern. Add a little oil in the middle with half a teaspoon of sage and a little onion powder, mix and spread out of the scored squash.
Bake for 25-30 minutes at 180 degrees C.
This recipe is:
Loaded with veggies
& Spicy (add as much spice as you can handle)
Here you can find the recipe to my avocado and basil hummus, it’s also rich and creamy and super simple. Not spicy at all and has added moringa powder.
Alkaline Squash Hummus (Vegan + Gluten Free)Print This
- 240g cooked Chickpeas (I used dried)
- 250g cooked Squash (I used one half of the squash)
- 1 heaped tbsp Tahini
- 50ml Spring Water (more or less to desired texture, leave this out if you are using canned chickpeas)
- 1 tbsp extra virgin Olive oil (more if you like a creamier texture)
- Squeeze of Lime
- Half a tsp Cayenne pepper
- 1 tbsp Onion powder
- Half a tsp Thyme
- 1 tsp Sage
- Add the chickpeas to the food processor or blender and blend until almost smooth.
- Put the rest of the ingredients in the food processor or blender and blend until smooth to your desired consistency.
- Store in a airtight container.
- Store in the fridge for up to 3 days.
See notes on how to cook the squash in the above post.
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