Butternut Squash Hummus recipe by fellow ALKie, Juli Posner

Juli Posner is a personal chef on Long Island, New York, diagnosed with ALK-Positive lung cancer in January of 2020. Formerly the Producer of a PBS network cooking show, she now concentrates on her personal clients’ individual culinary needs and is always looking to make eating healthy and exciting without sacrificing flavor.

A born “LIVE TO EAT”er, Juli is thrilled to be part of the newsletter team. Follow Juli’s Instagram @apracticalchef

This is a savory dip that is perfect for fall when butternut squash is in season.

SERVINGS: yields roughly 2 cups of hummus

COURSE: Appetizer/Dip

GLUTEN FREE/ MEDITERRANEAN INSPIRED. VEGAN

(Keeps refrigerated 4-5 days) 

INGREDIENTS:

HUMMUS:

1 cup of cubed/peeled butternut squash

4 cloves of garlic for roasting

4 cloves of garlic minced raw 

2 tbsp lemon juice

1 15-ounce can of chickpeas, rinsed and drained

1/3 cup of tahini

3-4 tbsp olive oil

1/4 tsp coarse salt and pepper

1/2 cup of fresh parsley, chopped

1/4 tsp cinnamon

1/2 tsp cumin

1/4 tsp smoked paprika (or cayenne pepper if you like heat)

Whole wheat pita chips/ Crusty bread

Raw, sliced vegetables of your choice

INSTRUCTIONS:

Preheat oven to 400F degrees (204 C)

Add cubed butternut squash and the garlic cloves to a lined baking sheet and drizzle with olive oil, salt, and pepper. Toss to combine.

Bake for 20-25 minutes or until squash is fork-tender and the garlic is golden brown. Let cool for 5 minutes.

Add to the food processor/blender: the roasted garlic, raw garlic, butternut squash, lemon juice, chickpeas, tahini, olive oil, salt and pepper, parsley, cinnamon, cumin, and smoked paprika/*cayenne pepper.

Puree until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it’s too thick.

Taste and adjust seasonings, then serve immediately with pita chips, crusty bread, and vegetables of your choice.

**For a thicker/creamier dip, refrigerate for 3-4 hours. 

 ENJOY!!!