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Paleo "Hummus" With Yellow Squash

Instead of chickpeas, this dip uses yellow squash as its base, and is just as delicious and nutritious as the traditional spread.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Course Side Dish, Snack

Ingredients
  

  • 5 cups chopped yellow squash equals about 2 large
  • 2 tablespoons olive oil or avocado oil
  • 2 teaspoons sea salt divided
  • juice from 1/2 lemon
  • 2 cloves garlic, minced
  • 2 tablespoons tahini

Instructions
 

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Spread the squash on the baking sheet. Coat in oil and season with sea salt. Bake for 30 minutes.
  • Transfer cooked squash to a food processor and add the remaining ingredients. Process until smooth. Transfer to a bowl to chill and then to a separate air-tight container to store in the fridge for up to 5 days (it’s even better the next day!)
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Soy-free, Tree Nut-free, Vegan