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Hummus, Black Bean-Carrot-Squash, Oil-Free

Black Bean-Carrot-Squash Hummus Recipe


  • Author: Nele Liivlaid
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 - 3 servings 1x

Description

If you are following my posts on a weekly basis, you probably remember my Beet-Red Bean Hummus recipe from last week. As I experimented with quite a few different variations of this heavenly spread, I’ll stick to my new favorite, hummus also this week. I’m sure you still like hummus for its paste-like consistency and heartiness and are eager to try out another exciting version.


Scale

Ingredients

  • 1 can unsalted black beans, rinsed and drained
  • ½ cup oven-baked carrot pieces
  • 1 cup oven-baked summer squash, liquid drained
  • 3 tbsps. nutritional yeast
  • 1 handful of cashews
  • 2 tbsps. lemon juice
  • 10 green olives
  • 3 garlic cloves or 1 tsp. garlic powder
  • black pepper to taste
  • 2 tbsps. fresh basil

Instructions

  1. Throw all ingredients into blender or food processor and process until homogenous hummus forms.
  2. Taste and add salt/pepper if necessary.
  3. Depending on how dry or wet your summer squash is and whether you are using blender or food processor you might need to add a bit of water.

  • Method: Blending

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 215 kcal
  • Sodium: 198.5mg
  • Fat: 4.3g
  • Carbohydrates: 18g
  • Fiber: 12.5g
  • Protein: 16.5g

Keywords: bean hummus

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