I’ve always loved chickpeas, it’s really hard to get them out of my head because it’s not really bad for you… just one of those things I try to avoid. I love them fresh out of the can with a spoon, in salad, roasted, and especially hummus. I’m sooooo happy to say I created a delicious Whole30 compliant hummus that actually tastes like regular hummus. It’s tried and true, I’ve made it twice now and had a few people try it. Like, as if this is happening and I’m actually sharing it with you after contemplating getting it packaged and selling it lol.
In other news, my friend and I are doing a mini Whole7 with a touch of wine this Friday because we love paleo so much and committing to a small 7 day cleanse always feels nice! What kind of cleanses do you do?
The World’s Best Paleo Hummus
1/2 butternut squash (2 cups peeled and cubed)
3 garlic cloves
7 tbsp olive oil
4 tbsp tahini
4 tbsp lemon juice
1 tsp salt
1 tsp cumin
some paprika, olive oil and parsley for garnish
Side Note: Most hummus recipes online are very strict about the order in which the ingredients are processed but this didn’t really affect anything for me.
Preheat oven to 375F. In a small mixing bowl, combine garlic cloves and butternut squash cubes with a tsp of olive oil and a bit of the salt. Once the oil is spread evenly, place on a baking sheet and roast uncovered for 30 minutes or until butternut squash had golden brown edges.
In the meantime, in a food processor, combine olive oil, tahini, lemon juice, salt and cumin and mix for 10 seconds. It should taste a bit too salty at this point. Once slightly cooled, add butternut squash mixture to food processor and blend for 1-3 minutes until creamy.
Using a spoon or a toothpick, stir hummus into a small bowl to create divots for the olive oil to sit in and the sprinkle paprika and parsley overtop.
Enjoy the shit out of it warm or cold!