A hearty and unexpectedly sweet hummus is undoubtedly the curried butternut variety, something Good Eatz Green Café owner Rick Allebach whips to life easily.
“The sociality of it—food definitely brings people together now more than ever,” he says, suggesting a family-and-friends food-making effort.
From a menu geared toward gluten-free and sometimes vegetarian and vegan meal particulars, this hummus marries saccharine and spicy, and is protein-thick and fiber-rich, yet palate-pleasing all the while.
CURRIED BUTTERNUT HUMMUS
Yields 5 cups
INGREDIENTS
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- 3 cups roasted butternut squash
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- 1 cup chickpeas
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- 2 cloves garlic
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- 3 ounces water
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- 2 ounces olive oil
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- 1 ounce lemon juice
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- 1 tbsp. Tahini paste
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- 1 tbsp. sea salt
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- 1 tbsp. curry powder
DIRECTIONS to make the roasted butternut squash:
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- Peel a medium-sized squash thoroughly.
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- Cut into 1-inch cubes and place on cookie sheet.
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- Bake at 350 degrees for about 30 minutes, or until fork tender.
to complete the recipe:
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- In food processor, blend garlic, water, oil and lemon juice to puree garlic.
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- Add remaining ingredients (except salt) and blend until preferred consistency is formed.
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- Add salt to taste & serve.
SUGGESTED ACCOMPANIMENTS:
Serve with fresh veggies, stuffed grape leaves, olives, pita chips, flatbread, or whatever your imagination comes up with. Enjoy!
Good Eatz Green Café | 701 Penn Ave. | West Reading | 610.670.4885 | goodeatz.org
TEXT & PHOTO BY JENNIFER HETRICK
