This delicious and festive hummus is packed with protein, so it will help curb mid-afternoon hunger. Added bonus: it also has immune-boosting benefits. The squash provides a whopping dose of Vitamin A to increase immune cells, and the cayenne pepper and garlic contain antimicrobial properties. Serve with gluten-free crackers or veggies.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
2 1/2 cups cubed butternut squash
1 15-oz can organic chickpeas, rinsed and drained
3 Tbsp. extra virgin olive oil
4 cloves of garlic, minced
4 Tbsp. tahini
1 tsp. cayenne pepper
1 tsp. smoked paprika (if you don't like it very spicy, start with 1/2 tsp.)
1/4 tsp. ground cumin
A few dashes of fine sea salt