This recipe was adapted from Oh She Glows’ website.

Ingredients:

• 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

Directions:

1. 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.
2. 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!
3. Add the roasted squash to the mushed chickpeas.  Blend it up.
4. 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!)
5. Keep blendin’ until it’s nice and smooth.
6. Devour!

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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!