Simple Butternut Squash Hummus – Yummy Toddler Meals

Do this easy Butternut Squash Hummus recipe for a veggie-packed dip or unfold to serve with crackers, veggies, or bread. It’s really easy to make, shops nicely for days, and is wealthy in pure sweetness, protein, fiber, and vitamin C.

Butternut Squash Hummus

It’s really easy so as to add additional vitamins to hummus, and including butternut squash additionally provides a barely candy taste. Win, win! To me, this makes it an ideal unfold or dip for youths to pair with crackers, sliced veggies, or one other favourite dipper.

We additionally adore it as a vegetarian unfold for sandwiches or as a part of a Snack Dinner.

This recipe works nicely to make forward and serve all through the week should you wish to meal prep.

Components You Want

To make this recipe you’ll want:

• Chickpeas: You can begin with canned chickpeas, a carton, or cooked from dry. (Chickpeas are sometimes additionally referred to as garbanzo beans.)
• Roasted butternut squash or pureed butternut squash: Both possibility works right here.
• Tahini: It is a basic hummus ingredient and it provides taste, wholesome fat, and protein.
• Lemon juice: I like including lemon to hummus because it brightens the flavors properly.
• Cumin
• Salt

TIP: You need to use canned pureed butternut squash, or you’ll be able to roast the squash forward of time like I did right here. Both method works.

Step-by-Step Directions

Right here’s a take a look at the best way to make this simple hummus recipe. Scroll all the way down to the top of this put up for the total info.

1. Resolve which sort of squash you’re going to make use of (pureed or roasted) and prepare dinner it if wanted.
2. Add all substances to a meals processor or blender.
3. Mix.
4. Add a little bit water if wanted to succeed in a creamy consistency. Season to style with salt.

TIP: Utilizing a blender will create a barely smoother ultimate hummus, however chances are you’ll want to make use of the stick that got here with it to maneuver the substances round.

What ought to I serve this with?

We wish to have this in sandwiches or on toast or as a dip with veggies, crackers, or bread sticks. My women had been served hummus frequently at daycare, in order that they wish to eat it as a dip…although my toddler has been identified to eat it with a spoon!

Can I make this with out chickpeas?

Positive, you should use white beans as a substitute of the chickpeas should you favor.

Can I make this with out tahini?

Sure, simply use plain Greek yogurt as a substitute.

The best way to Retailer

Retailer in an hermetic container for as much as 5 days within the fridge. Stir earlier than serving if any liquid has separated out.

Greatest Suggestions for Success

• Use canned or residence cooked chickpeas. If utilizing canned, take into account rinsing and draining to take away any extra salt.
• Use canned pureed butternut squash, selfmade mashed butternut squash, or roasted butternut squash.
• Let cooked squash cool earlier than beginning the hummus.
• To make this with out tahini, use an equal quantity of plain Greek yogurt.
• To make this with out chickpeas, use an equal quantity of white beans.
• Use in sandwiches or as a unfold for toast. Strive as a dip with veggies resembling cucumbers or snap peas, or with crackers.

I’d love to listen to your suggestions on this recipe should you strive it, so please remark under to share!

• Mix all substances in a meals processor.

• Course of till easy, including as a lot water as wanted to create a lightweight and fluffy hummus.

• Regulate salt as wanted.

• Function a dip or unfold on toast or bread.

• Use canned or residence cooked chickpeas. If utilizing canned, take into account rinsing and draining to take away any extra salt.
• Use canned pureed butternut squash, selfmade mashed butternut squash, or roasted butternut squash.
• To roast squash, lower into cubes (or purchase precut) and toss with olive oil. (A medium squash will make about 4 cups cubes and ought to be tossed with 1 tablespoon olive oil.) Roast for 16-20 minutes on a foil-lined baking sheet at 400 levels F or till comfortable.
• Let cooked squash cool earlier than beginning the hummus.
• To make this with out tahini, use an equal quantity of plain Greek yogurt.
• Retailer in an hermetic container for as much as 5 days.
• Use in sandwiches or as a selection for toast. Strive as a dip with veggies resembling cucumbers or snap peas, or with crackers.
• Use white beans as a substitute of chickpeas for a white bean dip.
• Strive mashed roasted candy potato as a substitute of butternut squash.

Energy: 73kcal, Carbohydrates: 10g, Protein: 3g, Fats: 3g, Saturated Fats: 1g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Sodium: 101mg, Potassium: 141mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1252IU, Vitamin C: 3mg, Calcium: 26mg, Iron: 1mg

This put up was first printed October 2019.