Squash Hummus

The farmers market is a place where I lose all control. EVERYTHING looks good and I end up bringing home more produce than we could possibly consume. Last week was no different. The pretty little squashes called to me and I obeyed. At these prices who can resist? Except that now every available kitchen space is lined with colorful flavorful gourds.

What to do when life gives you squash? Make squash hummus!

Butternut Hummus
15 ounce can garbanzo beans, drained and rinsed
1 to 2 cups butternut squash, cooked
5 cloves roasted garlic
1/3 cup sesame seeds
Olive oil
Juice from 1 lemon
Fresh thyme, salt, and pepper

Blend all ingredients together, adding enough olive oil to make a nice puree.

Serve with pita, chips, and raw vegetables.