Most people have strange food habits however having lived with other people I now realize that I have more than my fair share. One of my favorite things is roasted butternut squash except here is the part that everyone else thinks is strange; I only eat the crispy outside bit. So I am always left with loads of non crispy roasted squash. Usually I make soup but believe me there is only so much soup a girl can take. I came up with this simple little recipe as a way to use up all that roasted squash and hide my strange habit! This hummus is a little different not only does it pack some of your five a day but it also uses butter beans in the place of chickpeas. Unlike many other hummus recipes this one contains no oil thereby making it ideal for those looking to reduce their fat intake. Butter beans live up to their name to give this hummus an amazingly smooth and buttery texture while the squash imparts a wonderfully vibrant color.
Butter beans are a wonderfully rich source of molybdenum with just one cup of them containing almost double the daily recommended amount. Molybdenum is a well known catalyst for enzymes which regulate many important biological functions. In addition molybdenum fights inflammatory diseases any may offer protection against cancer. Fibre is just another one of great benefits of butter beans. Fibre helps delay the absorption of glucose from the small intestine into the blood thereby avoiding a sudden spike in blood insulin levels which can lead to diabetes and weight gain.
- 1 cup roasted butternut squash
- 1 cup cooked butter beans
- 2 cloves garlic peeled
- ¾ tsp cumin seeds
- juice of ½ lemon
- 3 tbsp tahini paste
- If you don't already have a roasted squash just halve your squash and roast in a preheated oven at 180 C/ 350 F for 30-40 minutes by which time your squash should be crispy in top and tender inside.
- Remove from the oven and allow to cool.
- Combine all the ingredients and blend until smooth.
- Serve with some crudités and enjoy!