Butternut Squash Hummus - what?!
I don’t know what has gotten into me lately but I am all about the hummus -- pumpkin hummus, butternut squash hummus and just good old regular hummus. I invested in a Vitamix earlier this year and it has changed the cooking game for me. One of the things that I never would have made before the Vitamix is hummus. First of all, I never knew how easy it was, how much better it tasted and how much ‘cleaner’ it is than the store bought brands.
A major plus to making your own hummus is that you don’t get nasty, inflammation breading Canola Oil in it. Did you know that a recent study found that percentages of Canola oil has trans fat added in! Trans fats are high in omega 6 fatty acids - the type that causes widespread inflammation throughout our entire bodies. Anti-aging experts suggest maintaining a 1:1 ratio or higher in favor of omega 3s is ideal. Unfortunately, the average American eats a ratio of anywhere from 12:1 to 25:1 omega 6 to omega 3!!! Ouch. Canola oil also is one of the highest genetically modified foods and uses chemical solvents to be extracted as it is not a naturally occurring oil - scientists created the canola plant in the 1970s in response to an FDA ban on rapeseed oil. It has been linked to Alzheimer's, heart disease, lung inflammation, stroke and cellulite! Gross, get it out of my body! When I make hummus at home I use @ThriveMarket’s Extra Virgin Olive Oil (the best EVOO I’ve ever tasted). EVOO is high in Omega 3 which is anti-inflammatory.
This holiday season, do yourself and your friends a favor and bring some yummy hummus to the party. You will get compliments all night long plus you’ll know where it came from. The below recipe is for the butternut squash hummus but you could easily sub in or chickpeas for a more traditional hummus.
BUTTERNUT SQUASH HUMMUS
1-2 Garlic Cloves
2 cups Butternut Squash (peeled and diced into 1-inch cubes)
2 tbsps Tahini
1 lemon juiced (approx 3 tbsps.)
½ Tsp Pink Himalayan Sea Salt
½ Tsp Ground Cumin and ½ Tsp Paprika
¼ cup Extra Virgin Olive Oil
1 bunch of parsley
Steam the butternut squash in a steaming basket for 6 to 8 minutes, or until it is tender when pierced with a fork. You can also roast it on 375 for 30 minutes for a more robust flavor. I like steaming it because it cuts down the cook time.
Add steamed squash to a blender or food processor along with the tahini, cumin, paprika, parsley lemon juice and sea salt. Drizzle in the extra virgin olive oil and process until smooth and creamy. I use parsley to taste - about a fistful should do it.
Transfer the hummus to a bowl and refrigerate until ready to eat. Serve with crackers, carrots, celery or bell peppers.