This nutritious and tasty butternut squash and turmeric hummus makes a tasty snack and is a great easy way to get some veggies in to your kids. Serve on a platter, spread on toast or crackers, use as a dip for vegetable sticks – this butternut squash hummus makes a versatile spread. Pumpkin, kumera or carrots can also be used in place of butternut squash.
My little boy loves hummus, and as I’m always looking for my ways to get some veggies into him this hummus works a treat. Chickpeas are a great source of protein and fibre so can help keep those little tummies fuller for longer. They also contain potassium, folate, vitamin b6, which are all important nutrients for heart health and have been shown to lower cholesterol. In addition they are good sources of iron, zinc, manganese and molybdenum, so all in all a very nutrient dense food!
Butternut squash is a powerhouse full of nutrients as far as veggies go. It has truckload of of vitamin A (in the form of beta-carotene), vitamin C, manganese, potassium, and fibre. This makes it great for the immune system, and for asthma and people with heart and inflammatory conditions.
Turmeric is one of my absolute favourite herbs to use because it is just so good for you!! I love to add a dash here and there wherever you can, it gently supports the liver to detoxify (something we could all do with in this day and age, hello pollution, coffee, wine, additives in our food, chemicals in our environment), has immune boosting properties and is fantastic for lowering inflammation in the body.
Inflammation is a biggie for, well, pretty much anything folks! Eczema, acne, digestive issues, hormonal issues, arthritis, cardiovascular problems, pain, migraines, psoriasis, autoimmune disease and I could go on but I will stop right there!
This butternut squash hummus includes raw garlic (like all good hummus should have) well known for its antibacterial properties. Garlic is best eaten raw for its immune boosting properties to do their job (raw garlic isn’t easy to add to kids’ diets, I know….that’s why dips or hummus are great!). You can read more about why garlic is best eaten raw if you are looking for an immune boost here on my kale, basil and walnut pesto post.
If you are looking for some tasty crackers or bread to go with this hummus you may like:
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
Have a lovely week!
Healthy hummus with butternut squash and turmeric.
10 minPrep Time
10 minTotal Time
- ½ medium sized lemon
- 1/2 cup roasted butternut squash
- 1 can (400gm) of chickpeas, drained
- 3 Tbspn extra virgin olive oil
- ½ tspn dried turmeric
- 1 tsp chopped coriander to garnish (optional)
- 1 garlic clove, peeled
- Sea salt to taste
- Ground black pepper to taste
- Juice the lemon.
- Add all ingredients to food processor and pulse until blended.
- Adjust seasoning if necessary with more salt and pepper.
- Add coriander and more salt and pepper on top.
- If too dry for your taste add some more olive oil as necessary.