Yellow Curry & Butternut Squash Hummus (or Sweet Potato)

Imagine if President Obama were vegan! He would look like this….

Political Hummus Creation and Image Credit: Sabra Hummus and Kirk Rademaker

Actually, I simply don’t have an accompanying photo for this recipe, and I googled “hummus monster” and the hummus John McCain turned up, and I went from there.

Onto the dip!

I first made this Yellow Curry &  Squash Hummus on a whim for a I LOVE 2002! party last month.  I was already making Smoked Paprika Hummus from The Urban Vegan, had more chickpeas, and beans dips are easy, inexpensive party food. You can go classic, or you can go creative.  My brain went…..remember a week or two ago when you made Yellow Curry Squash soup?  Let’s work with those flavors and add chickpeas!  You’re out of tahini anyway so use you have to use peanut butter.  And it happened.

I decided to make it again and play with the recipe for the refreshments table at my presentation on Local & Vegan Eating at the library recently because a) it’s fairly creative b) party food for a crowd! and c) hummus is SO vegan.  I easily subbed mashed sweet potato for the squash on round #2, since I had it on hand.

Yellow Curry & Butternut Squash (or Sweet Potato) Hummus

(aka what would happen if you pureed yellow curry with chickpeas)

Serves: Many!

Ingredients:

  • 4 cups of rinsed chickpeas (canned or cooked)
  • 1/2 peanut butter OR 1/4 cup tahini + 1/4 cup peanuts
  • 1.5 cups roasted sweet squash (or sweet potato – roasted or canned)
  • 2 heaping teaspoons yellow curry paste (I use local Thai & True brand, also available from Food Fight! online)
  • 5 cloves of garlic
  • 1/2 tablespoon – 1 tablespoon ginger (if you like more, use more)
  • 1-2 teaspoons of Sambal Oelek or other heat source (crushed red pepper, hot sauce, etc.)
  • 1/4 water or coconut milk
  • 1/4 cup tamari (you can obviously sub soy sauce, but this keeps it gluten free)
  • 3 tablespoons peanut oil
  • juice of one lemon
  • 1 teaspoon agave or brown sugar
  • pinch of dried basil, or a few leaves of fresh basil
  • optional: 2 tablespoons flaked coconut (especially if you’re not using the coconut milk)
  • generous pinch of freshly ground pepper
  • dash paprika
  • Dipping instruments, such as pita bread, tortilla chips or crudites

Directions:

  1. Puree oil, chickpeas, peanut butter or tahini and peanuts, and garlic in a food processor or blender, until smooth.  Use a spatula to wipe down the sides a couple times.
  2. Add everything else, blend well!
  3. Transfer to serving bowl and garnish.

Garnish: Toasted sesame seeds, diced fresh basil

Garnish, if you’re not me: sliced green onions, cilantro

Remnants:
after: the food table

And one more thing - Crossant with chocolate chips from Back to Eden Bakery & Boutique =

Out of this World, Vegan Awesome.