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Golden Hummus

Name: Golden Hummus
Ingredients: 14 oz (400 g) squash, cubed; 3 garlic cloves, unpeeled; 1 Tbsp (15 mL) extra-virgin olive oil; 1/2 tsp (2 mL) sea salt; 1 1/2 cups (350 mL) cooked chickpeas or canned, drained, and rinsed; 3 Tbsp (45 mL) tahini paste; 1 1/2 tsp (7 mL) ground cumin; 1/2 tsp (2 mL) sweet smoked paprika; Juice from 1/2 lemon; Serving ideas (optional); Harissa, to taste; Carrot and cucumber spears

Makes 2 cups (500 mL) for 8 to 10 servings.

Jennifer Danter

Updated Aug 27, 2015

Hummus is the staple of all snacks for good reason: rich in plant-based protein and satiating fibre, it packs a boost of energy that keeps you feeling fuller faster and longer. Double the recipe for a big batch.

Make ahead

Refrigerate for up to 1 week or divide into individual portions and freeze for up to 3 months. Defrost before eating.

Flavour swap

Instead of squash, swap for the same amount of roasted red peppers and onions or zucchini and broccoli (roasted broccoli tastes great!). Swap curry for cumin.

Golden Hummus

Ingredients

14 oz (400 g) squash, cubed
3 garlic cloves, unpeeled
1 Tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) sea salt
1 1/2 cups (350 mL) cooked chickpeas or canned, drained, and rinsed
3 Tbsp (45 mL) tahini paste
1 1/2 tsp (7 mL) ground cumin
1/2 tsp (2 mL) sweet smoked paprika
Juice from 1/2 lemon
Serving ideas (optional)
Harissa, to taste
Carrot and cucumber spears

Nutrition

Per serving:

calories125
protein4g
fat6g
- saturated fat1g
- trans fat0g
carbohydrates16g
- sugars3g
- fibre3g
sodium158mg

Directions

01

Toss squash and garlic with oil and salt. Place on baking sheet and roast in preheated 375 F (190 C) oven until squash is very tender, about 20 to 30 minutes.

02

Place squash in food processor. Squeeze out garlic from papery skins and add to squash (discard skins). Whirl until pureu0301ed. Add chickpeas, tahini, cumin, and paprika. Whirl until smooth and evenly mixed. Be sure to occasionally scrape down sides. If hummus is too thick, whirl in 1 to 2 Tbsp (15 to 30 mL) hot water to thin.

03

Turn into bowl and squeeze in juice from lemon. Stir to mix. Taste and season with more salt, if needed.

04

To serve, divide hummus among small Mason jars. Drizzle with harissa, if using, and tuck in carrot and cucumber spears. Seal with a lid and take it to go!

Jennifer Danter

Jennifer Danter is a freelance food writer and food stylist.

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