Butternut Hummus

Looking for the perfect fall appetizer? This is it! It is hummus enhanced with the sweetness of roasted butternut squash and coconut milk. Yum! Serve this with pita chips for perfect autumn flavors.

Ingredients

1 small butternut squash (about 1 1/2 pounds), peeled and cut into 1/2 inch pieces
4 Tablespoons olive oil, divided
8 ounces drained canned garbanzo beans
1/3 cup tahini
1/2 cup coconut milk
Juice of one lemon
1/2 tsp garlic powder
Salt and Pepper to taste

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Spread the butternut squash pieces evenly on the parchment paper. Drizzle with 2 Tablespoons olive oil. Season with salt and pepper. Bake for 25-30 minutes or until soft and golden.
Allow to cool slightly.
Combine roast butternut squash with remaining ingredients in a blender. Season with salt and pepper. Blend until smooth. Add additional coconut milk if you prefer a creamier texture.

Beet Hummus

My garden is overflowing with beets right now and I have been looking for new delicious ways to use them. I found this on the Simply Recipes website. It not only tastes great now, it freezes well and can be enjoyed all winter.  How about red beet hummus and green pesto as dips for the Christmas holiday?

Ingredients

1/2 pound beets
2 Tablespoons tahini
5 Tablespoons lemon juice
1 large clove garlic, chopped
1 Tablespoon ground cumin
1 Tablespoon lemon zest
Freshly ground pepper

Instructions

Scrub the beets and cut off tops and root. Roast the beets by placing them in a covered dish with 1/4 inch water. Bake at 375 for about an hour or until beets pierce easily with fork. Alternatively, beets can be boiled for about 1/2 hour. Allow beets to cool and peel.
Cut beets into a coarse chop/
Place all ingredients into a food processor and pulse until smooth. Taste and adjust seasonings as desired.
Chill and store in refrigerator or freeze.
Serve with pita chips or sliced cucumber and celery.
Also great on a crostini with goat cheese and chopped mint.

Recipe source:  Simply Recipes.

Homemade Hummus

Once you see how easy it is to make homemade hummus, you will wonder why you ever buy it at the grocery store. Like everything homemade, you can control what ingredients go into it, and you can change the flavor with the extra ingredients that you add.

Did I mention this is a healthy dip? Serve with pita chips, pita bread or fresh veggies.

Ingredients

2 15-ounce cans garbanzo beans (drain the beans and reserve the liquid)
3 garlic cloves
1 1/2 Tablespoons tahini
1/4 cup fresh lemon juice
1/3 cup olive oil
1/2 - 3/4 cup reserved liquid from beans
Salt to taste

Optional add-ins:
Chopped black olives
Roast red peppers
Chipotle peppers in adobo sauce

Instructions

Drain liquid from beans and save it for use in the recipe.

Combine all ingredients except reserved liquid in food processor.
Puree to a smooth paste.
Add  reserved liquid slowly to achieve the consistency that you desire.
Add salt to taste. Add additional ingredient(s) if desired.

Continue to process to consistency of a smooth thick paste.