Honeynut Squash Hummus

A seasonal favorite here at the farm!


1/3 cup of cooled, roasted squash
½ clove garlic, diced
1 tablespoon lemon juice
1/4 cup chickpeas
¼ cup tahini
¼ tsp. cumin
1/3 cup olive oil
Salt to taste
Pepper to taste

In a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasoning by adding more salt, pepper, or lemon juice. If hummus is too thick, add more oil, a tablespoon at a time. Use immediately or cover and refrigerate for up to 3 days.

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