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>Curried Squash Hummus

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>Jes; at get sconed; has a recipe similar to this one on her blog. I wanted to share my version; but also give her props. I’ve posted about this hummus before; but I’ve never shared what I do to make this mine. Plus; fall is here which means hard squashes are everywhere and curry was practically made for cool weather; so I have to share! My version is definitely spicier than hers; so if you don’t like spicy food; omit or seriously reduce the amount of sambal olek in the recipe. I wouldn’t dream of doing such a thing.

Ingredients:
1 medium white acorn squash (seeded, steamed, flesh removed from skin, cooled)
1 smallish delicata squash (seeded, steamed, flesh removed from skin)
(about one cup to 1 1/4 c total. You could use butternut, kabocha or even sweet potatoes)
2  c unsalted chickpeas, warm and simmered in curry powder (you can skip; but love doing this; i think it gives the chickpeas more flavor honestly)
1/4 c unsweetened roasted peanut butter (tahini or Artisana Cashini would be PERFECT here)
1 T + 1 t peanut oil
1 t garlic powder
1 1/2 t ground ginger
2 t curry powder
2 t salmbal olek
4 T full fat coconut milk
4 T tamari sauce
1 t lemon juice

(smoked or regular) paprika, black pepper, salt and cumin for dusting on top

Food process all ingredients except the spices that are for ‘dusting.’
Scrape sides of food processor and pour into a serving dish. Cover the top with all the delicious spices; but go light on the salt. I tend to have a super heavy hand with the smoked paprika because it’s just so tasty. Enjoy on sandwiches; Vegetable Masala Burgers, with raw veggies, or even with McIntosh apple slices. Yep; I’m weird but I don’t care; veganism allowes me to be weird with my food and I like it that way.

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About laceythevegan

I'm a reader, a food lover, a crazy cat lady, an animal lover, local shopper and local music supporter. You can find me in East Nashville most of the time, shopping, having a drink at a locally owned bar, or eating food at a local restaurant. I like cumin and smoked paprika way more than I should, winter squashes make me happy, and while I do like most fruits, I only *love* berries and mangoes. I'd rather have salty snacks than sweets, and the darker chocolate is, the better. I still think Earth Balance is the best fake butter, Vegenaise is the best vegan mayo, and Almond Milk tastes better than soy milk. Chia seeds are my favorite egg substitute for the most part, and pumpkin tends to bind better than applesauce-especially in chocolate goods. I know a lot about food and nutrition, but that doesn't mean I'm the healthiest person. I tend to avoid eating out because I know I can make food that tastes better at home.

3 responses »

  1. >this looks so delicious! now i have to decide between this and an egg tahini recipe i found…so hard to choose!! http://www.draxe.com/video/egg-tahini-salad-transform-your-kitchen-ep-23/

    Reply
  2. >I just made this and I'm licking the spatula as I scoop it into the serving dish. I'm also having to hold myself back from touching the food processor blades – I don't want to waste a bit! I did use a lot of sambal olek – yum!

    Reply

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