Butternut Squash Hummus
¼ medium butternut squash
1 medium carrot
1 540-mL can chickpeas
¼ cup lemon juice
Zest of ½ lemon (use a microplane)
1 clove garlic, grated (use a microplane)
1 tsp salt
2 tbsp good-quality tahini (think Persian market)
¼ cup vegetable oil (avocado, grapeseed or similar)
¼ cup extra-virgin olive oil
Peel and dice squash and carrots. Place in a pot with water and simmer over medium heat for 20 to 30 minutes, until very soft. (If vegetables aren’t soft, the hummus will be chunky, and no one likes chunky hummus.)
Blend cooked squash and carrots with remaining ingredients until smooth. Then, keep blending it. The trick to good hummus is getting it velvety smooth!
Refrigerate before eating. Eat with Belgian endive leaves, sliced raw fennel, heirloom carrots or grilled sourdough bread. Or with a spoon—no judgement.