Butternut Squash & Beet Hummus
A delicious, weeks-supply of creamy butternut squash and beet hummus. This easy hummus recipe is vegan, gluten-free, and made low-FODMAP by the use of garlic-infused olive oil!
Ingredients
- 1 can Chickpeas
- 3 Steamed beetroot
- 3/4 Cup Butternut Squash may need slightly more, to taste
- 1/2-1 lemon juice
- 3-4 Tbsp Garlic-infused olive oil
- 1/4 tsp Salt
- 1/2 tsp Cumin
- Sprinkle of Sage/ Thyme optional, but recommended
- 3 Tbsp Tahini
Instructions
- First, pre-heat oven to 200C, fan-assisted.
- Prepare your butternut squash* by peeling and diving into 2" (ish) chunks. Place in a single layer on a parchment paper lined tray and drizzle lightly with some garlic-infused olive oil and an optional sprinkle of dried thyme and/or sage ( Recommended but be light-handed as these herbs will stay whole in the hummus).
- Place this in the oven for around 30 minutes , or until tender.
- Meanwhile, prepare the chickpeas. I actually used the same method I use to get silky smooth plain hummus; the baking soda method.** Drain the aquafaba from the can of chickpeas (I suggest keeping it to use as a wonderful egg substitute in a variety of Vegan recipes). Then place the chickpeas in a pan and cover with water by a couple of inches.
- Add the baking soda to the pan, stir well, and turn the heat on med-high. Bring the mixture to boil, stirring occasionally and then cook for a further 20-25 minutes at medium heat, making sure it doesn't overflow.
- When ready, the chickpeas should be soft and mushy looking, with the skins falling off. Drain the chickpeas into a strainer and rinse with water thoroughly then set aside.
- When the butternut squash is ready, leave to cool slightly. Then, when you're ready to blend the hummus: In your food processor/ blender, add the lemon juice, tahini, cumin, and salt to the blender and blitz quickly.
- While running, add the ice-cold water, until the mixture is smooth and creamy. It should also get paler in colour.***
- Next, add the chickpeas and blend till smooth and creamy. If you're wanting a plain hummus, this is the perfect time to stop, and you'll have a light, fluffy hummus.
- Add the beetroot and butternut squash and blend again. While blending, spoon in the garlic-infused olive oil gradually.
- As the hummus blends, this is where I adjust things usually, pausing to taste, adjust, and blend some more. Every time I've made this recipe its been slightly different. So, feel free to add more salt and lemon juice, to taste. ****
- Give a final blitz in the blender, till smooth. Store this beet hummus in the fridge, in an airtight container, for up to a week.
- To serve, I like to spoon it into a serving dish and drizzle with additional olive oil, pine nuts and butternut squash. Alternatively, if it's just me eating it, then I scoop some into a small bowl and eat with carrot sticks, use in sandwiches and wraps or as part of a salad bowl. Simple and delicious!
Notes
* You won't need the entire squash for this recipe. However, I like to bake it all at once and then use the leftovers for a variety of recipes throughout the week; salad bowls, wraps etc.
** I don't think the baking soda method is 100% necessary for this recipe, as the butternut squash and beetroot affect the texture and make it thicker. However, it will still make the hummus smoother than it otherwise would be so, why not.
If you don't mind thicker hummus/ want to get rid of an additional step, then skip the cooking step for the chickpeas.
*** I can't remember exactly where I picked up that trick ( possibly my mother); however, it gives lovely results. The ice water somehow reacts with the fat in the tahini to yield a light and fluffy hummus.
**** Also, you may want to adjust the butternut squash and beetroot amounts slightly. I included my base amounts. However, at one point, I think I added as much as 3 beetroots and a cup of squash. Just be mindful of Fodmpa amounts, per serving.