This savory butternut squash hummus with turmeric is creamy, a little bit sweet, smoky and lemon-y.
It's perfect for the colder months and it's a great way to mix things up. The subtle spices come together to create a delicious flavor.
It's great as a dip for healthy snacking throughout the week and amazing with pretty much any meal that includes roasted veggies.
Turmeric has amazing anti-inflammatory properties and purifies your blood, which is essential for glowing skin.
Note - adding 3% black pepper to your turmeric improves its bio-availability, which enhances absorption. A simple way to do this is to stir 1/2 t. ground pepper into 1/4 c. turmeric powder, and place in a spice jar.
If you give this recipe a try, let me know in the comments below.
And if you post to instagram, tag @feedyourglow/hashtag #feedyourglow, so I can take a peek!
Serves: 2 1/2 cups
1 cup butternut squash, cubed
1 15-ounce can chickpeas, rinsed and drained
1/4 cup tahini
3-4 tablespoons olive oil
4 cloves fresh garlic, minced
1 organic lemon, juiced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon (optional)
Himalayan pink salt and black pepper to taste
Fresh parsley, chopped
Preheat oven to 400 degrees F.
Toss butternut squash cubes in avocado oil, salt and pepper and add to a baking sheet.
Bake for 15-20 minutes, or until all squash is tender. Remove and allow to cool.
In a food processor, add roasted squash, chickpeas, tahini, olive oil, fresh garlic, lemon juice, olive oil, turmeric, cumin and cinnamon.
Purée until creamy and smooth (if it's too thick, add more oil and/or hot water to thin).
Taste and adjust seasonings.
Top it with smoked paprika and parsley (optional).
Serve immediately with veggies, chips or use as a spread on sandwiches or pitas.
Refrigerating for a couple of hours (2-3 hours) will make it thicker and creamier.
Store leftovers in an airtight glass container for up to 5 days.