By: Allyson Meyler of Reclaiming Yesterday
Hummus is probably my favorite snack of all time. It’s the perfect combination of protein, carbs, and fat to keep you full to power through a busy day.
But you can really elevate hummus from an everyday snack to a festive party dish by adding in some roasted butternut squash and topping it all off with a sprinkle of chopped pistachios and a few bright, juicy pomegranate arils. I like to serve this pretty hummus with some of Jackson’s Honest purple heirloom potato chips. It’s a delicious way to decorate the table!
The butternut squash is of course the star of this hummus, but the secret ingredient is organic white miso paste. It gives the hummus a kick of umami flavor that you just can’t get enough of.
This snack has everything you could want: sweet notes from the butternut squash and pomegranate, a little heat from the cayenne, incredible creamy texture, and the salty crunch from the potato chips you scoop it all up with. The best part is that it’s full of healthy ingredients you can feel good about!
Butternut Squash Hummus
Serves 4-5, as an appetizer
– 1 can Earth Fare Garbanzo Beans, rinsed and drained
– 1 1/4 cup roasted butternut squash
– 1/2 tablespoon organic white miso paste
– 2 tablespoons Earth Fare Tahini
– 3 tablespoons olive oil
– 1/2 tablespoon roasted garlic
– 1 teaspoon cayenne pepper
– 1/2 teaspoon ground turmeric (optional)
– 1/2 lemon, juiced
– 3 tablespoons water
– Salt and pepper, to taste
– Pomegranate arils and chopped pistachios for garnish (optional)
1. Preheat the oven to 425° F.
2. Peel and chop the butternut squash and spread it onto a baking sheet. Toss with olive oil or coconut oil and salt and pepper.
3. Slice off the bottom of one small head of garlic. Drizzle oil over the cut end, and wrap the head of garlic in a piece of foil, adding it to the baking sheet with the cut end facing up. Roast the garlic and butternut squash for 30-40 minutes, flipping the squash once or twice in between.
4. While the squash roasts, add the garbanzo beans, tahini, miso paste, lemon juice, cayenne pepper, and turmeric (if using) to a food processor. Once the squash and garlic have finished roasting, add 1 and ¼ cup of the squash, and about ½ tablespoon of the roasted garlic to the food processor. (Reserve the remaining squash and garlic for another use.)
5. Process the mixture on high and then drizzle in the olive oil and water, adding a little bit of water at a time if needed to thin the mixture. Process for about 5 minutes until the hummus is smooth, scraping down the sides of the bowl if necessary. Taste, and adjust the seasoning by adding more salt, lemon, or cayenne.
6. Transfer the hummus to a dish and garnish with additional olive oil, pomegranate arils, and chopped pistachios if desired. Serve with your favorite veggies, chips, or pita.
Note: for a very smooth hummus, peel the thin skin off of each garbanzo bean before adding them to the food processor. This step can absolutely be skipped, and will result in a slightly more rustic hummus texture.
Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.