Source: MT Harvest of the Month and Jenny and Luca Montague and Jessica Manly, Kalispell Public Schools

Yield: 6 Servings
Cost/Serving: $0.62

Ingredients:

1 (15 oz) can of garbanzo beans, drained and rinsed

1 1/2 cups winter squash, pureed

1 cup red lentils, cooked

2 tbsp tahini

1 tbsp olive or vegetable oil

3/4 tsp salt

pinch of paprika

1 tsp cumin

1-3 cloves of garlic, roasted

1 tsp lemon juice

Note: Save some garbanzo juice or cooled lentil cooking water to use as needed for consistency.

 

Directions:

  1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.
  2. Add garbanzo beans, lentils, and olive oil. Pulse until smooth. Add squash, cumin, and spices. Process until well-blended. If hummus Is too thick, add 2 tablespoons of water or an additional tablespoon of olive oil.
  3. Refrigerate immediately. Store up to seven days or freeze up to one month.

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