24 Apr Butternut Hummus
by Wendy Bright-Fallon
inspired by the cookbook Smart Plants by Julie Morris
It’s spring, I know…but it’s currently cold and damp outside and I had one lingering butternut squash and was eager to make something new…here is what I found.
- 4 cups roasted butternut squash, peeled and diced – about 1 pound
- 1.5 cups cannellini beans
- 1/3 cup tanini
- 1/4 cup red wine vinegar
- 1 clove roasted garlic
- 2 Tablespoons nutritional yeast
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
In a food processor, blend everything well. Adjust seasoning to taste.
This ended up being a super yummy dip for celery, radishes, carrots, peppers and seed crackers. I used the left-overs the next day for salad dressing with toasted pumpkin seeds, kale and shredded daikon.
In her cookbook, Julie Morris used garbanzo beans (but I didn’t have any) so I used the cannellini and it worked well. It has a little sweetness that was balanced well with the red pepper flakes and nutritional yeast (something I added). I also added the turmeric and used roasted garlic to enhance the flavor (and because I had some ready to use). Julie also topped hers off with olive oil, scallions, hemp seeds and pomegranates which looks beautiful in her cookbook photo.