Hummus is a frequent visitor in my fridge – and I don’t mean store-bought hummus (blah). Hummus is so easy to make and it tastes so much better when you make it fresh! If you have not made hummus, please try! You will be so glad you did!
So, I was at my local farmer’s market and I spied some beautiful Banana squash. They were small and brilliant orange-yellow in hue. Banana squash is rich in beta-carotene and other vitamins and minerals, so I had to buy some! But what could I creatively make out of this squash? I decided to combine this squash into a hummus recipe and add in some curry spices – what a delicious idea! The result was a slightly sweet, slightly warm and nutty hummus dip. Yummy! This hummus can be served in a bowl garnished with cilantro alongside crunchy veggies such as: carrots, celery, cauliflower, jicama,etc. It would also make a fabulous sandwich spread or dip for crackers. I piped this dip into little cucumber cups for a party platter. How cute and fun are they? They didn’t last long…a huge hit with my guests. Dip into some of this dip!
1 (15-ounce) can chickpeas, rinsed and drained
1 cup Banana squash puree
1/4 cup tahini
2 garlic gloves, minced
Juice of 1/2 lemon
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
chopped cilantro for garnish
Peel and cut Banana squash into small cubes. Steam the squash until very tender when pierced with a fork. Place squash in a food processor and puree until smooth. Measure out one cup of the squash puree for the hummus.
Add chickpeas, Banana squash puree, tahini, garlic, lemon juice, curry powder, cumin, smoked paprika, salt and pepper to a food processor and blend until smooth. Serve garnished with chopped cilantro.