Hummuses--Hummi? HUMMUS!

I was invited to a Holiday Potluck and wasn't sure what to bring. Earlier last week I bought a container of kalamata olive hummus and loved it! I decided "I can do that too!" So I did and it is delicious. I didn't get any pictures of it but trust me it is wonderful. We ate it with carrots and some great pita chips with sea salt. As I was making that hummus, I was roasting a butternut squash. I then thought, Hey why not try to make some butternut squash hummus while I'm at it. I did that too and I loved it! It has cinnamon so it's almost a bit sweet between the butternut and cinnamon, YUM!!!

 

KALAMATA OLIVE HUMMUS

Ingredients

• 3 Tbsp lemon juice (from 2 lemons)
• 1/4 cup water
• 6 Tbsp Tahini
• 2 Tbsp olive oil
• 1 15-oz can of chickpeas, drained and rinsed
• 1/2 to 2/3 cup kalamata olives, pits removed
• 2 garlic cloves, peeled
• 1/2 tsp salt, plus more to taste
• 1/4 tsp ground cumin
• Dash of cayenne

Instructions

1. Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth.
2. Process the chickpeas, olives, garlic, salt, cumin, and cayenne in a food processor until almost fully ground. Scrape down the bowl.
3. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again.
4. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute.
5. Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend.
6. Eat with fresh pita, cucumber, crackers, red bell pepper strips, or a spoon. Store in an airtight container in the refrigerator for 5 days (if it lasts that long!).

BUTTERNUT SQUASH HUMMUS

What you will need:

• 2 cups of butternut squash
• 1 can garbanzo beans
• 1/2 cup of tahini (sesame seed paste)
• 3 tablespoons of extra virgin olive oil.
• 2 cloves of garlic.
• The juice from half of a lemon
• A dash of cumin
• 3 dashes of cinnamon
• 3-4 dashes of pepper

Directions:

1. Slice up the butternut squash into small pieces and boil for about 8-9 minutes or until soft.
2. Throw all the ingredients into a food processor or blender and pulse until smooth and creamy. 
3. Enjoy!