Yellow Squash Raw Hummus
A yummy, healthy squash dip and spread to share with friends and family.
20 minutes
20 minutes
40 minutes
8
- 2 medium peeled yellow squash
- 1/2 cup soaked pine nuts
- 1/2 cup raw almond butter
- 1/4 cup extra virgin olive oil
- 3 cloves peeled garlic
- 1 lemon, juiced
- 1 tbsp ground cumin
- 1/4 tsp curry
- 1 tsp Celtic r Himalayan salt
- pinch cayenne
- pinch paprika
- 1/4 cup fresh minced parsley leaves
- 1/4 cup diced kalamata olives
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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.)
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Spoon into bowl and stir in parsley and olives. Cover and store in fridge. It will keep refrigerated for several days.