butternut hummus recipe edited with several different ingredients by Wendy Bright-Fallon
inspired by the cookbook Smart Plants by Julie Morris
Whether it’s cold and damp outside or on the edges of a warm autumn, this simple and easy butternut hummus dip meets your tastebuds no matter what is going on with the weather.
what’s included…
- 4 cups butternut squash, peeled, diced and roasted– about 1 pound
- 15 oz can cannellini beans
- 1/3 cup tahini
- 1/4 cup red wine vinegar
- 1 clove garlic, roasted (the roasting gives it a deeper flavor)
- 2 Tablespoons nutritional yeast – added
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric – added
- 1/2 teaspoon sea salt
In a food processor, blend everything well. Adjust seasoning to taste. I had to add a bit more cayenne (but Debbie would skip it and maybe add some smoked paprika!?)
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 really well.
It has a little sweetness that was balanced well with the cayenne and nutritional yeast (both of which I changed). 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 but I was eager to dive in and didn’t add them.
