I find myself with a surplus of white, patty pan squash. I have roasted it, baked it in a casserole, and eaten it sliced and sauteed in butter. It’s all good – but I know there are gardeners (and cooks) out there that are looking for more things to do with their bounty of summer squash.
I have seen recipes for raw zucchini hummus, so it only seemed logical that other varieties of summer squash might work just as well. What do you know – the patty pan squash worked just great. This recipe is especially good for people that like hummus but don’t tolerate bean dips well – and of course it is handy for people following a low-carb diet or paleo / primal diet. Just look at the carbs in a half cup of chickpeas (22.5) vs a half cup of summer squash (2.5).
Serve this with raw vegetables, gluten-free crackers, or even use it as a salad dressing. You will need a food processor or a powerful blender to get a smooth texture. For this recipe, I used a good-sized patty pan squash that I somewhat peeled (it is hard to peel around all the curves on this space-ship shaped squash). Don’t worry if you leave some peel on! Also, since this squash was biggish, I cut it in half and scooped out the seeds and pulp, using only firm, white flesh for the hummus.
- 3 cups peeled, de-seeded and chopped summer squash (I used patty pan, but other varieties of summer squash can be used.)
- 1/3 cup lemon or lime juice
- 3 tablespoons good quality olive oil
- 3 cloves garlic, minced
- 1 1/2 teaspoons salt
- 3/4 cup tahini
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 3 tablespoons almond flour (optional, for added texture)
- a few shakes of smoked paprika
- a few shakes of cayenne pepper
Add all the ingredients to the food processor except for the tahini. Blend well, until smooth. Add tahini and blend for several minutes until the hummus is very smooth, scraping down the sides occasionally. Adjust seasoning, to taste. I think that allowing it to mellow in the refrigerator for a while improves the texture and taste. Serve drizzled with more olive oil or sprinkled with a little paprika.
Two from the incredible Albert King today, focusing on his great work in Memphis! First up, a new reissue of his classic ’70s album I’ll Play the Blues for You. Backed up by The Bar-Kays and the Memphis Horns, this is soulful blues that only Albert could play.
Born Under a Bad Sign has King recording with Booker T and the MGs, and the title track and “Crosscut Saw” became staples of Albert’s live set for years. A classic!
7 thoughts on “Summer Squash Hummus (Bean-less, Gluten-free)”
HAA! I’ll have to try this. I looks really good. Just figured out how to add your link on my blog. I’m just getting the hang of this.
Tammy, you kill me! Although this “fake” hummus is pretty good, I seriously doubt it stands up to your traditional version that is tried and true perfection! However, I would like to try out some of the “Milani Musts” on this recipe.
Here’s a link to Tammy’s recipe for “The best hummus I ever put in my mouth”, for anyone looking for the real thing! http://milanihome.com/blog/the-best-hummus-i-ever-put-in-my-mouth/
It’s absolutely delicious,just made this today. You can barely taste that it had no chickpeas in it. It tastes like hummus.
It really is a good low-carb option. Thanks so much for commenting, and glad you enjoyed it!
What can i use other than almond flour? I cant do almonds…. Would coconut flour work?
I would probably just leave it out. I think coconut flour would throw the taste off. I only added the almond flour for a little texture – it should be okay without it. Hope you like it!
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