This recipe was adapted from Oh She Glows’ website.
- 1 butternut squash
- 1 can of chickpeas (reserve the liquid aside)
- A couple tablespoons of olive oil
- A tablespoon or two of tahini
- 2 cloves of garlic
- A couple teaspoons of cumin, curry and cinnamon.
- A squeeze o’ lemon juice
- First off, roast up that butternut squash of yours! Cut it in half (or quarters) and then reward yourself with a pat on the back because cuttin’ up squash is not easy (unless you have upper-body strength, which I do not). Coat the flesh of the squash with a bit of olive oil, and then stick it in a 400 degree oven for about 35 to 40 minutes. Let it do its thing.
- Once the squash is roasted, chop it up. Blend up your chickpeas in a food processor (though I was food processor-less at the time and just used an immersion blender — see! this recipe is super flexible!) and add a bit of the reserved liquid. There’s no set ratio for chickpeas:liquid, but it’s very simple — the more liquid you add, the less thick your hummus will be. Do whatever you like!
- Add the roasted squash to the mushed chickpeas. Blend it up.
- Add a tablespoon or two of olive oil, as well as the tahini, cumin, curry and cinnamon. The recipe originally called for lemon juice — it’s always a good idea to add lemon juice to hummus (as well as any recipe that could use some flavour enhancing!) but I happened to be out of lemon juice at the time. (No food processor, no lemon juice… thank goodness my head is attached to my shoulders, otherwise I potentially wouldn’t have that either!)
- Keep blendin’ until it’s nice and smooth.
This item was part of our food swap on April 29th, 2013. This dish was swapped for:
- Gill & Brian’s Beet Salad
- Emily’s Vegan Banana & Walnut Muffins
- Jenn’s Honey-Roasted Chickpeas and Kale + Carrot Salad
- Willie’s Apple Chutney
- Ben’s Mango Salad
Check out all the recipes on our April Swap Round-Up Post!