Thai Curry Butternut Squash Hummus

Updated: Nov 8, 2020


Thai Curry Butternut Squash Hummus by Eat Your Healings

Red curry dishes are a form of pure comfort food for me. I am also a big hummus fan. I had the idea to put these two dishes together and...wow, yeah... this is sooo good. This is not the typical hummus. This is so packed with flavor and oil-free too!


I roasted the squash in the oven with some of the spices to really bring out the flavor. This is a great snack with some carrots, celery, cucumbers, organic corn chips, or a seedy cracker.

Ingredients:

  • 1 small butternut squash, peeled, deseeded, and cubed (about 2 cups)

  • 1 cup cooked chickpeas

  • 2 garlic cloves, chopped

  • juice of 1 lemon

  • 2T tahini

  • 2T red curry paste, divided

  • 1 tsp plus 1/2 tsp cumin, divided

  • 1/2 tsp garam masala, divided

  • 1/2 tsp salt

  • 2 to 4 tablespoons water

Instructions:

Preheat oven to 400˚

Peel, deseed, and chop your squash into 1" cubes. Place the cubes on a parchment or silpat lined baking tray. Coat the squash cubes with 1 tablespoon of the red curry, 1/2 teaspoon of the cumin, and a 1/4 teaspoon of the garam masala. Toss cubes until they are evenly coated with seasoning. Bake for 40-45 minutes until the squash is soft and browned with the seasoning. Allow the squash to cool.

In a food processor add in the chickpeas, cooked squash, garlic, lemon juice,tahini, salt, other tablespoon of red curry paste, 1 teaspoon of cumin, and 1/4 teaspoon of garam masala as well as 2 tablespoons of water. Start with 2 and add another tablespoon or two of water if needed. I usually use 3 tablespoons. Blend until your hummus is smooth and creamy.


You could top with a swirl of more red curry waste, or some spices like; paprika, smoked paprika, or sumac or just eat it as is!

This will store in an airtight container in the fridge. This is the perfect thing to make on Sunday, prechop some veggies and you have a grab and go snack for the week.


This will take about 3/4 of a can of chickpeas so if you don't want that little bit left over just throw in the whole can. I use 1/2 cup of dried chickpeas which I cook ahead of time. This will yield you about a cup of cooked chickpeas. The instapot can be a dream for this. You have dried to cooked beans in an hour. Dried beans can save you a lot of money so if you don't mind the extra step this is a good option.


Thai Curry Butternut Squash Hummus - Eat Your Healings

Mix some of this hummus with a little bit of water and you have a yummy salad dressing with none of the worries of the bottled dressings.



Are you a fan of hummus? What is your favorite flavors? Would you like to see some other healthy hummus recipes?

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