Hummus is off the table when you remove legumes from your diet, which is a shame because almost everyone loves it! Well, there’s good news. Roasted squash stands in quite nicely for garbanzos, and you might just find yourself preferring this version to the traditional.
Prep Time: 15 minutes Cook Time: 25 minutes Makes: About 4 cups (950 ml)
1 medium butternut squash (about 1½ pounds [675 g]), peeled and cut into 1-inch (2.5-cm) pieces
8–10 cloves garlic, peeled
2 tablespoons (30 ml) avocado oil or coconut oil
1 cup (240 ml) tahini
⅓ cup (80 ml) lemon juice
¾ teaspoon salt
¼ cup (60 ml) extra virgin olive oil, plus more for garnish
1 tablespoon (2 g) parsley, minced (optional)
Preheat your oven to 425°F (218°C). Toss the squash and garlic with the avocado oil and spread on a baking sheet.
Roast them for 25 minutes, or until very soft.
Transfer the squash and garlic to the bowl of a food processor and add the tahini, lemon juice and salt. With the motor running, drizzle in the olive oil.
To serve, drizzle with extra virgin olive oil and sprinkle with parsley, if desired.
Bubbe’s tip: You kids have everything so easy these days. If you’re pressed for time, buy the squash that’s already peeled and diced in the supermarket. It will cost you more gelt, but you’ll save time, bubula!