The second of my double-post extravaganza! This is a nice snack to prep on a Sunday and munch on throughout the week. If you want to amp it up, serve it warm — that takes hummus from a “lazy sitting on the couch” food to a “classy as hell sitting on the couch” food. Hell yeah!
Smokey butternut squash hummus
Prep time: 10 minutes
Cook time: N/A
Nutritional info: Gluten-free, soy-free, nut-free
- One 540 ml can of chickpeas, drained (liquid saved)*
- 1/3 cup puréed butternut squash (homemade or canned)
- 1 tbsp tomato paste
- 1 1/12 tsp liquid smoke
- 1 tsp cumin
- 1/2 tsp chilli powder
Save your chickpea liquid! We all know that, right? For this recipe, I recommend using a little bit of the liquid (aka aquafaba) to make the hummus smoother and richer, since there’s no tahini. Also keep it on hand to make mayonnaise and dressings, desserts and other things that require an easy sub for egg whites!
- Add the chickpeas, butternut squash, tomato paste, spices and liquid smoke to a food processor and process until smooth.
- Add a few splashes of the chickpea liquid as the processor is running until a more rich and velvety texture.
Amp up my serving slightly warmed! Enjoy with carrots, veggies, crackers and/or naan!