Roasted Pumpkin Hummus

The winter bring us an abundance of delicious local squash and pumpkins. The tricky part has been finding different ways to eat the squash without getting repetitive and boring. I’m not sure why I’d never thought of this recipe before, but the idea for roasted pumpkin squash popped into my head and I couldn’t resist giving it a shot and I’m glad I did! It turned out fantastic!

 Ingredients:

1/2 squash or pumpkin – roasted

1/2 can chickpeas

1/3 cup tahini

1/8 cup extra virgin olive oil

Drizzle virgin  oil

Pinch salt

1/4 tsp cumin

1/4 cup lime juice

1/4 cup water

1 head garlic – roasted

Instructions:

1.       Preheat oven at 400 degrees.

2.       Roast the squash and garlic at 400 degrees for 35-40 minutes.   

a.       Peel and cut the squash into 1 inch pieces just to help it cook a bit quicker,

b.      For the garlic, just slice the tip of the head off, drizzle with a bit of virgin  oil and wrap tightly in foil.

3.       Once the roasting is done, combine all ingredients into a food processor and let it go!

4.       When the desired consistency is reached, transfer to a bowl..

*Some people like it a bit warm right out of the processor or chilled.

Check out This Tasty and Healthy Cauliflower Side Dish!

Roasted Cauliflower Recipe

Looking for a healthy vegetable side dish that everyone will love and does not come in a can? Tired of preservatives and want to know that what you are eating is nutritionally good for your body? Then this is perfect recipe for you and your family.

 

Ingredients

• 1 head of cauliflower florets


• 3 cloves of garlic, peeled and coarsely minced


• 1-2 Tbsp refined coconut oil


• 1/4 cup cilantro, finely chopped

Method

1Add cauliflower to boiling water for two minutes. Remove from heat and promptly blanch with cold water. Drain well and pat dry.
2 In a medium skillet, heat oil over medium high heat.
3 Add garlic and cilantro for 1 minute.
4 Add cauliflower. Stif until florets are coated with garlic and cilantro mixture. Continue cooking and occationally turning until florets are lightly browned, but remain crunchy 3-5 minutes (less is better)
5 Serve warm

Yield: Serves 4.