Hummus, the centuries-old combination of chickpeas and tahini, is pretty much a standard today when it comes to a quick appetizer. But, alas, chick peas are technically a legume. They contain dreaded phytic acid (a supposed anti-nutrient that blocks the body’s absorption of key nutrients), which makes them a no-no for Paleo. What’s a caveman to do?
The answer: Butternut Squash Hummus. I was buying this by the the gallons from a local market, but they suddenly stopped selling it. I was forced to develop my own recipe, and I think it came out pretty tasty. It’s a bit lighter than traditional hummus. The subtle sweetness of the squash plays well with the bitterness of tahini.
Butternut Squash Hummus makes the perfect dip for veggies and Paleo-friendly chips, and a great spread on wraps. It’s a simple process so you can whip some up at a moment’s notice.
I’d love to tell you that I plucked a ripe squash from my garden for this recipe…but instead I opted for the pre-cut squash from the supermarket. I thoroughly enjoy the simplicity of this recipe, and it’s a great added timesaver.
Simply steam the squash for about 15 minutes, until it is fork tender.
Transfer the squash to a blender or food processor. Add some tahini, apple cider vinegar, lemon juice, a garlic clove, and sea salt.
Blend until smooth. Transfer the hummus to a bowl and refrigerate for at least 30 minutes.
Garnish with some fresh parsley, toasted pepitas or squash seeds, paprika, and a drizzle of olive oil. Enjoy!
- 2 cups butternut squash, cubed
- 2 tablespoons tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1 garlic clove
- 1 teaspoon sea salt
- toasted pepitas or squash seeds
- fresh parsley
- olive oil
- Pour a few inches of water into a pot lined with a steamer basket and bring it to a boil. Add the squash, cover, and steam for 12-15 minutes until fork tender.
- Transfer the squash to a food processor or blender and add the remaining ingredients. Blend until smooth.
- Refrigerate for at least 30 minutes before serving. Garnish with parsley, pepitas, paprika, and a drizzle of olive oil before serving.