Honeynut Hummus (Bean Free)Print Recipe
- 2 small honeynut squash ( about 200 g)
- 1 tbsp turmeric
- 1 tbsp umami blend spice (ours is from Trader Joes)
- 2 tbsp 2 % Greek yogurt
- 2 tbsp tahini
- juice from 1 lemon
- 1 tbsp smoked ( or regular) olive oil
- salt to taste
Preheat your oven to 350 F. Cut the tops off the honey nut squash a deseed with a spoon. Lay each half on a baking sheet and bake until tender for about 20-30 minutes.
Place the other ingredients into the food processor and blitz for a few seconds. When the squash is ready, let it cool down until you can handle it with your hands. Use a spoon to take the interior flesh out and straight into your food processor, if the skin comes with it allow it to as it is edible. Blend until smooth.
You can store it in an airtight container for about 5 days, but its guaranteed you will eat it well before then!
The honeynut really is what takes this to the next level but you can replace it with butternut for the same texture and creaminess.
Words cannot describe… how tender and smooth you are, how delicious you taste and how readily available to me you always are. Though that was written for my hummus, my husband might be getting that note soon. Inspiration can hit anywhere guys and thats pretty much how this hummus happened.
At the farmers market in somewhere West Virginia I saw these guys chilling out. Having first tried them in a Misfits box that was delivered to my door I knew they were sweet and similar to flavor as butternut squash but with edible skin like my fav, the delicata squash. I knew I but close enough to civilization ( Im looking at you DC) to have access to the squash, a blessed genetic offspring hailing from the minds of Blue Hill at Stone Barns in update New York and the brain of a Cornell University genetics badass.
After roasting to sweeten even more, no oil needed, it comes together in a blender in under a minute with smoked olive oil, umami spices, turmeric to keep it antioxidant and bright, yogurt for protein, and lemon for freshness. Packed with a ton of nutrients, and coming in at 20 calories a tablespoon, its your anytime food. It can stay covered for a couple days, but mine was gone in less than 2, I blame it on the fact that it tastes oddly similar to butter but its actually acceptable to stand in the fridge and eat it by the spoonful. Pairs well in place of cheese, under white flaky fish, or mixed with hot sauce, on cucumber ribbons with lemon, added to thicken up soup, topping toast or honestly just by the damn spoonful.