gotta love me some hummus, especially when it involves squash! you might ask, "why did i use kabocha instead of butternut or acorn?" well, the simple answer is b/c i had a kabocha squash that desperately needed to be put to good use.
and so i pulled out my handy little cuisinart hand blender and went to work. now perhaps i'm more obsessed w/ this new, recently purchased, (dark purple) kitchen gadget than my actual obsession for hummus, but whatevs. it seemed like the right thing to do at the time. and after one bite, i knew i'd done the right thing w/ my kabocha.
recipe: makes a good-sized bowl full
ingredients
kabocha squash, roasted & scooped out of skin
tahini
fresh lime juice
fresh cilantro, chopped
fresh garlic, minced
coffee spice rub (this may be omitted; i just threw a little in)
low-sodium stock (veggie, chicken, whichever)
red pepper flakes
avocado oil
roasted sesame seeds
s&p
h2o
h2o
blend all ingredients together. drizzle w/ additional avocado oil. toss some roasted sesame seeds on top. grab a good and sturdy chip. you know the rest.
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