Fall is back in full force! We might be biased, but our favorite fall perk is all of the new produce at the farmer’s market. Brussels sprouts, cauliflower, carrots, cranberries, pears, apples and of course, hard squashes. Upgrade your standard chickpea hummus with the butternut squash hummus recipe below, adapted from one of our favorite plant-based friends, The Minimalist Baker.
Why are we such butternut squash fans? This squash is loaded with carotenoids including beta-carotene, an antioxidant responsible for boosting your immunity and reducing your risk for certain types of cancer, age-related muscular degeneration and inflammation in the body.
Butternut Squash Hummus
Adapted from The Minimalist Baker
1 cup butternut squash, cubed
5 cloves garlic, minced
1 lemon, juiced
1 15-oz can chickpeas
1/3 cup tahini
4 tbsp olive oil
sea salt + pepper
1/2 tsp ground cinnamon
1/2 tsp ground cumin
- Preheat oven to 425 degrees. Roast squash in 1 tbsp of olive oil, salt and pepper for 20-25 minutes, until tender and browned.
- Blend squash, garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon and cumin. Puree until smooth.
- Taste and adjust seasonings accordingly
- Serve with fresh veggies!