do you have garden squash coming out your ears?

If so, me too! Finding a new squash recipe we really like is so fun. I wonder what the recipe below would be like with ZUCCHINI. If you try it before I do, let me know. I found this recipe on Hallelujah Acres yesterday, because one of their employees wrote me to say hi. They’d asked in their forum who their favorite blogger is and my blog had been popping up. That’s nice, thanks H-Acres readers.

Yellow Squash Raw Hummus

2 medium yellow squash (peeled, sliced in 1″ pieces)

1/2 cup pine nuts (soaked 6 hours and drained)

1/2 cup raw almond butter

1/4 cup extra virgin olive oil

3 garlic cloves (peeled)

juice of 1 Meyer lemon

1 tsp ground cumin

1/4 tsp curry

1 tsp. Celtic or Himalayan salt (or to taste)

pinch of cayenne (or to taste)

pinch of paprika

1/4 cup fresh parsley leaves (minced)

1/4 cup kalamata olives (diced)

Place all ingredients (except parsley and olives) in food processor with an S blade and process until creamy. (If too thin, add more almond butter.) Spoon into bowl and stir in parsley and olives. Cover and store in fridge. It will keep refrigerated for several days.

5 thoughts on “do you have garden squash coming out your ears?

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  1. You said put it in your food processor with the “S-blade”. I don’t have a food processor, will this work in my blend-tec? Would I need to modify it some to make it work? If so, what would you suggest? Thanks!

    1. D.H., add a bit of liquid for it to work in your BlendTec. (And, BlendTec has a new tool, don’t know if it’s actually released yet, a smaller jar for making thick pastes like this–it has a blade that constantly scrapes the insides of the jar while the motor turns the blades at the bottom and it’s AMAZING).

  2. A timely post, for us! I had extra zucchini so we tried this recipe last night. So yummy! If my husband -a meat eater- liked it, then it must be good. 🙂

    1. Go to the “Share Your Bounty” shack on 400 West in Orem (right before it turns into 400 East Lindon) and you can find a huge quantity of several types of squash, from here through the fall—some of it from me. 🙂

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