This first week of staying at home has been alright, although I’m finding it a bit harder than I thought to stay disciplined and be productive. However, I haven’t gotten very antsy yet, so that’s good. Hummus is a great “I’m trapped at home snack” because you can eat it with pretty much everything- veggies, pretzels, rice cakes, bowls, sandwiches, etc- and it’s something to make when you’re bored😂😂 This hummus uses frozen butternut squash, which I defrosted. I’m really into this frozen stuff because you can just throw it in a pot with some water and it’s done in like 5 minutes, whereas cooking it from scratch would take waaay longer. I also used two cloves of garlic because I love my garlic, but you can use one if you’d prefer. The people who you’re hanging out with at home all day will thank you for your less garlicky breath if you just use one. But I mean, if you really need to enforce social distancing, go ahead and use two. Either way, make this hummus right now because it hits the spot!!
Butternut Squash Hummus
Total Time: 15 minutes
- 1 can chickpeas, drained and rinsed
- 1/2 tbsp cumin
- 3 tbsp olive oil
- 1 1/2 cups frozen butternut squash
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
- Add the butternut squash with a cup of water into a pot and bring to a boil, then simmer for about 5 minutes until soft. Drain and set aside.
- Blend all of the ingredients in a blender or food processor until you are left with a smooth, delicious hummus. Enjoy!
Hope you like this recipe! Stay safe everyone;))