This is a super nice take on traditional hummus. The squash makes it super creamy and the curry gives it the perfect flavour. I love spreading this dip on a slice of sourdough toast and topping with some sprouts. It’s also a great snack to serve to friends or bring to a potluck with some rice crackers and cut up veg.
Ingredients
– 1 can rinsed organic chickpeas or 1 cup soaked and cooked
– 1 cup roasted butternut squash
– 1 clove garlic
– 1 Tbsp olive oil
– 1 Tbsp tahini
– Juice of 1/2 a lemon
– 2 Tbsp fresh parsley
– 1 Tbsp water (or more depending how thick you want the dip)
– 1 tsp curry powder
– 1 tsp sea salt
– 3/4 tsp cumin
– 1/2 black pepper
– 1/2 tsp turmeric (optional)
Instructions
– Preheat oven to 425oF
– Cut squash in half (length wise)
– Place a few drips of water on the bottom of a cookie tray and then place the squash (face down) on the tray
– Place in oven and bake for approx. 35-40 min
– When squash is done cooking (should be nice and moist and fork tender), measure out approximately 1 cup. NOTE: it’s great to keep the skin on if you have a blender or food processor that you think will be able to blend it up well enough (otherwise just use the insides of the squash)
– Place all ingredients in blender or food processor and mix until well combined.
– Once nice and creamy, place in a bowl, and garnish with toppings of choice! I used pomegranate seeds, hemp hearts, sesame seeds, and rose petals in this photo to give it a slight holiday flair