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from Debra's cookbook

Vegan and Gluten-Free Squash Hummus Dip

TAGS:
snack
dip
healthy
vegan

     






Links:
furtherfood.com


Ingredients:
  • 2 15 oz cans 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 tablespoons cumin powder
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • Salt & pepper, to taste
  • Optional 1 tablespoon Daily Turmeric Tonic
  • Preparation:
    1. Roast the squash for 40 minutes at 420F. When ready let cool until chilled.
    2. Process all ingredients in a powerful food processor until there are no more chunks. Use 2 tablespoons of the chickpea liquid to smooth the texture. Sprinkle Daily Turmeric Tonic on top.
    3. Refrigerate and serve at room temperature as a dip.
    4. Per Serving: Calories: 181; Total Fat: 6 g; Saturated Fat: 1 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 299 mg; Potassium: 277 mg; Carbohydrate: 11 g; Fiber: 2 g; Sugar: 2 g; Protein: 7 g
    5. Nutrition Bonus:
    6. Vitamin C: 32%; Vitamin A: 161%; Iron: 12%; Calcium: 6%

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