Description
Squash hummus dip – Vegan and gluten-free loaded in protein fall dip
Ingredients
Scale
- 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)
Instructions
- 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.