Winter Squash Hummus

By Esther Boateng

Hummus, the Arabic word for chickpeas, is traditionally made with this deliciously versatile legume. Ever since I discovered how simple it is to make this dreamy dip, I’ve been making the homemade version more often, and relying less on the store bought one.

For this recipe, you’ll need chickpeas (also known as garbanzo beans), preferably sprouted rather than from a can, as much garlic as you can handle, a big splash of lemon juice, or lime if you feel like switching things up, and some seasoning. 

I occasionally change up the flavors to keep this dip interesting, such as garnishing with smoked paprika and turmeric powder. You will find this base recipe can be intuitively tweaked to suit your taste buds, using your favorite flavors, keeping in mind that you don’t want to overboard and overwhelm the overall flavor balance. For example, if you go for extra garlic in your dip, you might want to increase the amount of lemon juice to balance out the strong garlic flavor.

You can make this dip as mild or as spicy as you like. If you want a hint of pepper, add a pinch of Dr. Cowan’s Garden Pepper Salt; to crank up the heat even further, add a touch of Dr. Cowan’s Garden Threefold Blend Powder (Spicy).

Dips and sauces are a great way to jazz up your food; you can enjoy them alongside your main meal or turn them into an elaborate appetizer if you’re feel creative.


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