Jennifer Danter
Hummus is the staple of all snacks for good reason: rich in plant-based protein and satiating fibre, it packs a boost of energy that keeps you feeling fuller faster and longer. Double the recipe for a big batch.
Make ahead
Refrigerate for up to 1 week or divide into individual portions and freeze for up to 3 months. Defrost before eating.
Flavour swap
Instead of squash, swap for the same amount of roasted red peppers and onions or zucchini and broccoli (roasted broccoli tastes great!). Swap curry for cumin.
Golden Hummus
Ingredients
- 14 oz (400 g) squash, cubed
- 3 garlic cloves, unpeeled
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) sea salt
- 1 1/2 cups (350 mL) cooked chickpeas or canned, drained, and rinsed
- 3 Tbsp (45 mL) tahini paste
- 1 1/2 tsp (7 mL) ground cumin
- 1/2 tsp (2 mL) sweet smoked paprika
- Juice from 1/2 lemon
- Serving ideas (optional)
- Harissa, to taste
- Carrot and cucumber spears
Nutrition
Per serving:
- calories125
- protein4g
- fat6g
- saturated fat1g
- trans fat0g
- carbohydrates16g
- sugars3g
- fibre3g
- sodium158mg
Directions
01
Toss squash and garlic with oil and salt. Place on baking sheet and roast in preheated 375 F (190 C) oven until squash is very tender, about 20 to 30 minutes.
02
Place squash in food processor. Squeeze out garlic from papery skins and add to squash (discard skins). Whirl until pureu0301ed. Add chickpeas, tahini, cumin, and paprika. Whirl until smooth and evenly mixed. Be sure to occasionally scrape down sides. If hummus is too thick, whirl in 1 to 2 Tbsp (15 to 30 mL) hot water to thin.
03
Turn into bowl and squeeze in juice from lemon. Stir to mix. Taste and season with more salt, if needed.
04
To serve, divide hummus among small Mason jars. Drizzle with harissa, if using, and tuck in carrot and cucumber spears. Seal with a lid and take it to go!
