Curried Butternut Squash Hummus

I have been on a curry kick recently, I think because of my determination to stay healthy and not succumb to the common cold/flu that plagues so many during this time of year (including all my roommates!). I am a big fan of curry, not only for its bold, distinct flavors, but also for its acclaimed anti-inflammatory and anti-bacterial properties thanks to the curcumin (aka tumeric, which gives the curry that bright yellow/orange color). When combined with fresh garlic and ginger, which are also both known for their immune-boosting, cancer-fighting, anti-inflammatory properties, curry can and should become your best friend if you too want to fight off sickness and stay healthy!

You should already know by now how much I love making my own hummus (if not, see previous post here), so I don't need to go into that again, but I did just want to share my newest hummus creation using all of the above mentioned ingredients and also butternut squash, a perfect fall combination. I brought this over to a nutrition department cookout with some pita bread to dip and everyone loved it... so if you're looking for a cheap and easy appetizer to bring to a party that will really wow your friends.. this recipe is a must-try!!

CURRIED BUTTERNUT SQUASH HUMMUS

Ingredients

(basic hummus recipe + butternut squash, ginger, curry)

2 cans of chickpeas (preferably organic, no salt-added or low-sodium)

~1-2 cloves of garlic, minced

juice of one lemon

~2 tblsp tahini

~2-3 tblsp extra virgin olive oil

~1 inch (or 1 tblsp) of fresh ginger root, peeled and grated or chopped 

1 medium butternut squash, chopped and steamed until soft

~1 tblsp curry powder

salt/pepper to taste

Directions

Simply add all ingredients to medium-large bowl and mix using immersion blender or food processor until smooth and creamy (may need to add a little bit of water or a tad more oil until smooth). Serve with fresh veggies or pita bread. ENJOY!