Try this top seasonal recipe for hummus from Louisa Shafia, the Rachael Ray Buddy on eHow Food!

“Hummus is full of good protein and healthy fats, a snap to make and completely delicious. For fall, I love to jazz it up with warming flavors of fall such as roasted butternut squash, roasted beets, or sun-dried tomatoes.”

FALL HUMMUS

Start out with classic hummus, and go from there. You can either buy it already made, or whip it together yourself using a food processor and a few key ingredients.

For homemade hummus, take cooked chickpeas and purée them in a food processor with a half clove of garlic and just enough tahini (sesame paste) and olive oil to make it smooth. Add a little water if it’s too dry, and salt to taste.

Now you are ready for the fun part. Place a cup of hummus in your food processor and:

Option 1: Add 2 cups of roasted beets, a tablespoon or 2 of lemon juice, and a pinch of sweet, smoke paprika. Purée until smooth.

Option 2: Add 2 cups of roasted winter squash, such as red kuri, kabocha or butternut, a tablespoon or 2 of lime juice, and a pinch of ground cumin. Purée until smooth.

Option 3: Add 1 cup of sun-dried tomatoes, fully rehydrated in water and then drained, a tablespoon or 2 of orange juice, and a pinch of thyme. Purée until smooth.

Serve this gorgeous trio of spreads together or on their own with pita, whole grain bread, or thinly sliced fresh veggies for dipping.

Read more: Hummus Gets a Bright Makeover for Fall | eHow’s Food Blog: Table Talk | eHow.com.

*Recipe and image courtesy of Louisa Shafia, the Rachael Ray Buddy on eHow Food.*