This turmeric butternut squash hummus is creamy and delicious with a blend of sweet, smoky, and lemony flavors. It’s beyond amazing.
It’s perfect as a dip for healthy snacking and great with pretty much any meal that includes roasted vegetables, falafel, pita, bread, sandwiches, wraps, or salads.
Turmeric has amazing anti-inflammatory properties and purifies your blood, which is essential for glowing skin.
PRO TIP: Add 3% black pepper to your turmeric to improve its bioavailability and enhance absorption. A simple way to do this is to stir ½ teaspoon ground pepper into ¼ cup turmeric powder, and place it in a spice jar.
If you give this a try, or have any questions, let me know in the comments below or tag me @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
Serves: 2 ½ cups
1 cup butternut squash, cubed
1 15-ounce can chickpeas, rinsed and drained
¼ cup tahini
3-4 tablespoons olive oil
4 cloves fresh garlic, minced
1 organic lemon, juiced
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground cinnamon (optional)
Himalayan pink salt and black pepper, to taste
Fresh parsley, chopped
Preheat the oven to 400 degrees F.
Toss the butternut squash cubes in avocado oil, salt, and pepper. Then add them to a baking sheet.
Bake for 15-20 minutes, or until the squash cubes are tender. Remove and allow them to cool.
In a food processor, add the roasted squash, chickpeas, tahini, olive oil, fresh garlic, lemon juice, olive oil, turmeric, cumin, and cinnamon.
Purée it until it’s creamy and smooth, adding filtered water or more oil to thin, if needed.
Taste and adjust the seasonings.
Top it with smoked paprika and parsley (optional).
Serve immediately with veggies, chips, and salads, or use as a spread on sandwiches or pitas.
NOTE: To make this hummus thicker and creamier, refrigerate it for around 2-3 hours.
Store the leftovers in an airtight glass container for up to 5 days.
If you love this recipe, you’ll also love this Turmeric Tahini Dressing.