Butternut Squash Hummus: A Delicious, Seasonal Twist on a Classic Dip
Hummus is a crowd favorite, but did you know how easy it is to make? With just a few ingredients and a food processor, you can whip up a delicious dip in minutes that will impress your dinner guests! This butternut squash hummus takes the classic recipe to another level, adding a delicious, seasonal twist. The butternut squash brings sweetness and rich flavour, and the white beans I use instead of traditional chickpeas make it GAPS diet-friendly.
Ingredients
- 1 cup (100g) dried white navy beans, cooked (or 1 400g can of cooked white beans)
- 1 cup (250g) butternut squash purée
- 1/2 cup (120g) tahini
- 1/2 clove garlic crushed
- 1 tsp salt
- 1/2 tsp cumin
- Juice of 2 lemons
- Cold water around 100 ml
Instructions
- Prepare your butternut squash purée in advance so that it is not too hot. I do this by cutting the butternut in half and baking it in the oven at 180°C for 45 mins-1 hr. I then remove the skin and purée it in a blender.
- Cook your beans in the pressure cooker or Instant Pot for 30 mins. This is also better done in advance so that they have time to cool.
- Add the beans, butternut squash purée, tahini, crushed garlic, cumin, and salt to your blender or food processor. Blend until smooth.
- Add lemon juice to taste.
- Slowly drizzle in cold water, a little at a time, until the hummus reaches your desired texture—about 100ml should do it. Be sure to add the water gradually so you can control the consistency.
- Serve as desired, on bread, with freshly cut vegetable sticks etc