Squash & Miso White Bean Hummus

New year, new hummus recipe!

this hummus is silky, nourishing, and balanced. A perfect new year spread! My partner and I devoured it within only a couple days, eating it with seedy crackers, fresh cut veggies, or on top of veggie & grain bowls. Serve it at small get togethers with friends and family or keep it all to yourself and enjoy it throughout the week as a snack or for a quick addition to salads or bowls.

I used acorn squash for mine but feel free to use any type of squash you have on hand (butternut, kombocha, delicata, etc). The miso paste alongside the squash gives is the perfect savory to rich flavor that makes this hummus so unique and complex in flavor. To the top of the hummus you can add a sprinkle of seeds for an extra crunch and a swirl of good olive oil!

Miso & Squash White Bean Hummus

1 15oz can white beans

1 smaller type of squash (acorn or delicata) or 1/2 any larger type of squash (butternut, kombocha, hokkiado, etc), cubed and steamed

2 cloves garlic, minced

1 tbsp miso

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp lemon juice

1/4 cup tahini

salt and pepper to taste

optional: seeds and and an extra drizzle of olive oil to top

Instructions:

Cube your squash and steam it until tender.

To a blender, add all of your ingredients and pulse until smooth and silky. Adjust taste based on your preference, adding more salt, pepper, lemon juice, etc. Scoop into a small bowl and top with a handful of seeds and a drizzle of olive oil. Store in the refrigerator for up to 1 week.