Squash hummus dip – Vegan and gluten-free loaded in protein fall dip
This Squash Hummus dip is my go-to fall hummus recipe – I make it as soon as I can find squashes at my grocery store. It’s a super simple and easy hummus recipe that’s perfect with veggies, crackers or pita bread, and it’s a healthy choice that’s packed full of good fats, fiber and lots of protein!
What I also love with this recipe is how versatile it is. You can use any squash and it will always turn good. One of my favorite squash for this recipe is the butternut one but kabocha or honey butternut works perfectly too!
For this squash hummus dip, all you need (except the ingredients) is a powerful blender. I use my Vitamix as I think it blends everything perfectly, quickly and smoothly. You should get rid of any chunks.
For this recipe, I used the Vitamix Winter mix made with cinnamon, cardamon, nut meg, cloves and orange. I love the flavors it gives to the dip. Find the winter mix here.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with
- 2 cans 15oz garbanzo beans, liquid reserved
- 1 lb squash, cubed, peeled and seeded (here I used butternut squash)
- 1 lemon, juiced
- 1-2 garlic cloves, peeled
- 2 tbsp cumin powder
- 1 tbsp tahini
- 1 tbsp olive oil
- Salt & pepper, to taste
- 2 tbsp Vitamix winter mix (optional)
- Roast the squash for 40 minutes at 420F.
- When ready let cool until chilled.
- Process all ingredients in a powerful food processor until there is no more chunks. Use 2tbsp of the chickpea liquid to smooth the texture.
- Refrigerate and serve at room temperature as a dip.