I’m not a sneaky mom cook. I like to tell my kids what’s in their food. I don’t need to sneak vegetables into recipes. I fully subscribe to the thinking that it’s okay if you don’t like all food. We all have food we don’t like.
So, why do I tell you this? Because I have one precious child who does not like butternut squash, but he is wildly overruled by the 4 other people in the house who like it. And since I had some butternut squash all cooked and ready to go, I added it to a food he LOVES — hummus.
Pretty often, I will cook up more than I need of something. I like to do this with chicken, but roasted vegetables are also cooked in abundance. This lets me save time for another meal with minimal prep time or to save time by not turning on the oven.
So, my time saving tip is to roast more than you need, but make sure you use it!Print
1 cup cooked butternut squash
1, 15 ounce can chickpeas, drained and rinsed
2 tablespoons tahini
1 tablespoon lemon juice
1 clove garlic, or about 1 teaspoon grated garlic
1/2 teaspoon salt
1/4 teaspoon ground cumin
3 tablespoons extra virgin olive oil
2–3 tablespoons water
Optional Garnish: Extra olive oil, pomegranate seeds, pumpkin seeds, pine nuts
Add butternut squash, chickpeas, tahini, lemon juice, garlic clove, salt, and cumin to the food processor and blend until everything breaks up.
While the food processor is running, drizzle in olive oil.
If you want your hummus thinner, start adding water, one tablespoon at a time
Garnish with optional ingredients
If using frozen and thawed butternut squash, you might not need to add any water.
- Prep Time: 10 minutes