Hummus

Hummus has to be one of the most perfect snacks. It is high in protein, fiber and is so versatile. Here are a few of my favorites. I really like the mix in of a vegetable. The key here was cooking the beets or butternut squash at a lower temperature to retain the nutrition and flavor.

Butternut Squash Hummus


1 cup cubed butternut squash (cone 3)

2 medium garlic cloves,

1 ½ cups cooked chickpeas, drained and rinsed

¼ cup tahini

3 tablespoons fresh lemon juice

½ teaspoon cumin, sea salt and coriander (each)

¼ teaspoon cayenne

¼ cup olive oil

freshly ground black pepper

Toppings:

¼ cup feta cheese

Also- Parsley, microgreens, cran-raisins or pomegranate seeds, olive oil drizzle

  1. Roast butternut squash and garlic in electric skillet. Turn to 350, then when it clicks, turn to low (200) for 15 minutes.

  2. Add all ingredients except toppings to a food processor and blend until smooth.

  3. Sprinkle with feta cheese and desired topping and enjoy with raw vegetables, crackers or chips.


Roasted Beet Hummus

1 medium beet (roasted )

2 garlic cloves

1½ cups cooked chickpeas, drained and rinsed

3 Tablespoons lemon juice (fresh)

1 large lemon zested

sea salt to taste

2 Tablespoons of tahini

1/4 cup oil oil


  1. Roast beet (skin on cut with number 3 cone) and garlic in electric skillet. Turn to 350, then when it clicks, turn to low (200) for 15 minutes.

  2. Add all ingredients except toppings to a food processor and blend until smooth.

  3. Garnish with fresh herbs or lemon zest.