Tired of Beans? Try this Easy Hummus Alternative Snack Idea

Looking for a hummus alternative? I’ve got just the thing!

This recipe started having an identity crisis from the moment I started thinking about how I wanted to make it. Developing the recipe, I decided I wanted squash, ginger and some kind of citrus in a hummus-like dip. So a seasonal squash hummus… sort of?

Clementines are still available in stores here, so they could be good. Throw in some garlic, olive oil, salt and/or other seasoning and you’re done.

Now, what to call this yummy snack recipe?

Squash hummus? No, no beans in it.

Squash dip?

Squash dressing?

Squash sauce? Um, but that’s not exactly sexy, is it?

It’s also rather thick to be a dip. In the end, I went with squash spread, which although not entirely better, does hopefully convey its truly luxurious texture.

Kabocha Squash… Delicious & Nutritious!

With a hint of ginger and citrus, this golden-coloured squash hummus recipe is easy to make. I used Kabocha squash because I’m having a mad passionate love affair with it   I like it, but you could try substituting pumpkin, butternut or Acorn squash if you can’t find it.

Kabocha squash is usually either red (sweeter) or green (less sweet, more savoury). It has stripes and the flesh ranges from yellow to orange and even to dark red. Though the colour usually lightens when cooked. It’s sweet and dense (sort of “meaty”, but in a vegetarian kind of way).

Need a visual?

Here is a red Kabocha squash that I cooked:

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How to Prepare Kabocha Squash for this Hummus Alternative

There is some debate about whether you need to peel Kabocha squash.

However, I always do because I find it tough. I usually cook the squash and then peel it, because why not save some time in the kitchen?

I use a vegetable peeler to help it along, but it’s still very easy.

You can stick the squash in the oven whole, but it will take longer to cook. You can chop it into large pieces, de-seed it, and then cook it until incredibly soft. This is usually 400 F for 40-45 minutes.

Like most winter squashes, Kabocha squash offer lots of beta carotene, which is the precursor to vitamin A. It is important for the health of our eyes, immune system, heart, hair and skin.

Here’s how to cook this no-bean hummus alternative:

I hope you’ll like it. If nothing else, it’s gorgeous orange colour will make any winter morning or afternoon snack attack more bearable!

What’s your favourite way to eat squash?

Life is a plate… Eat up!

Ashleigh