Yes, returns! This particular recipe came about when I noticed I had just under a cup of cooked chickpeas left last week. The way I saw it I had two options:
1. Postpone the hummus making until I had ample chickpeas.
2. Bulk it out with some other legume or vegetable like broad beans or beets .
Of course not making hummus is never really an option, but I had neither beans nor beets on hand. I did however, have some leftover butternut squash and a craving for something cumin-infused.
Cumin Kissed Butternut Squash Hummus
- 3/4 cup chickpeas + 1/4 cup reserve water to thin
- 1 heaping cup butternut squash, steamed or roasted
- 1 tsp cumin powder
- 1 heaping tbsp tahini
- 1 medium clove of garlic, roughly chopped
- juice of half a lemon + citric acid powder to taste
- cumin powder and sesame seeds to garnish
- Lightly toast the cumin powder in a dry pan over medium heat stirring frequently to avoid burning. Place all ingredients in a food processor and blend till smooth, drizzling in the reserve water to thin as needed.
- The earthy toasted cumin pairs so wonderfully with slightly sweet butternut and tahini, I can’t believe I haven’t made it sooner.
Delicious in some raw collard wraps with creamy avocado, tomato and red onion.
What I like about this hummus is that it’s pretty mild tasting so it’s a great way to sneak an extra serving of veg for picky eaters. If you’re not particularly fond of squash you could also try it with steamed or roasted carrots!
Before I go, a quick update on my juice fast which I mentioned in yesterday’s post. Firstly thank you to everyone who shared their opinions. Even though I’m still feeling great, I’ve decided to cut it down to 5 days instead of 7. Based on the research I’ve done 3-5 days is the advised period for a beginner fast, and given my ultimate goal behind doing this I think 5 days will suffice. But anyways, I’ll explain more when I do a recap of the whole experience.