I was excited to use some of the several pounds of butternut squash I’ve gotten from my CSA in recent weeks.
Before fully reading the recipe beyond the squash type I could use, I’d also already pulled out my instant pot and started making some chickpeas in anticipation. Much to my surprise, the only “normal” hummus ingredient was the tahini!
I did leave out the yogurt initially, and found upon tasting the hummus that it really did need some thinning both taste and texture wise. Added some milk and it was much better. This was good for us, but not my favorite. I enjoyed trying something a little different!