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Squash hummus dip - Vegan and gluten-free loaded in protein fall dip
Recipe type: Appetizer
Cuisine: Middle Eastern
  • 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)
  1. Roast the squash for 40 minutes at 420F.
  2. When ready let cool until chilled.
  3. Process all ingredients in a powerful food processor until there is no more chunks. Use 2tbsp of the chickpea liquid to smooth the texture.
  4. Refrigerate and serve at room temperature as a dip.
Recipe by My Organic Diary at http://myorganicdiary.com/2017/10/squash-hummus-dip-vegan-gluten-free/