Fall = squash season right?
I don’t know about you, but this year, I probably ate more squash than all the previous years COMBINED!
I am not exactly sure what got me so excited about squash this year – maybe it’s because I have been even more experimental in the kitchen... maybe it’s by seeing other bloggers coming up with amazingly creative squash recipes (I mean just look at Feasting on Fruit’s Pumpkin Spice Truffle Bars)... or maybe because squash is insanely cheap at this time of the year and since I just started living on my own, following a more strict food budget has become a priority.
In any case, I am LOVING the squash cooking marathon I have been on! I have made everything from butternut squash pasta sauce, to a roasted acorn squash and lentil soup, pumpkin pizzas, pumpkin cookies, pumpkin soup and even creamy pumpkin oats.
It’s safe to say my beta-carotene levels are probably through the roof by now ;)
I think that one of the favorite recipes I created with squash this autumn has been this Butternut Squash and Kalamata Olives Hummus.
It is oil free (unless you choose to drizzle some olive oil on it as garnish), takes less than 10 minutes to put together and has beautiful complex flavours that can add lots of character to tacos, sandwiches, wraps or crackers.
The sweetness of the squash is balanced out by the saltiness of the olives, while the lemon juice and garlic add a little kick that, in my opinion, any hummus should have.
If you are a squash lover as I am, give this recipe a try. I promise you will not be disappointed. Lastly, if you do end up trying this recipe, share in on social media and tag me @muriellebanackissa.
Prep time : 10 minutes
Cooking time : -
Total time : 10 minutes
Yield : 1 1/2 cups
1 13-ounce can of chickpeas
3/4 cup roasted butternut squash*
4 tbsp aquafaba (the liquid from the canned chickpeas)
3 tbsp tahini
2 tbsp lemon juice
2 cloves of garlic
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1/4 cup + 2 tbsp chopped Kalamata olives
Olive oil (optional)
Add chickpeas, butternut squash, aquafaba, tahini, lemon juice, garlic, cumin, salt and pepper to a food processor and process until smooth.
Taste and adjust seasonings to your liking by adding more lemon juice for acidity, salt for saltiness and tahini for richness.
Transfer to a bowl and fold in 1/4 cup of Kalamata olives.
Garnish with the additional 2 tablespoon of olives, a drizzle of olive oil and freshly cracked pepper.
* To roast your butternut squash, cut it in half, season with salt and pepper and bake face down at 400ºF for 40 minutes to 1 hour or until fork tender.