I’m Back + and Butternut Squash Hummus!

January 23, 2014

January 23, 2014

Happy Thursday everyone! You know I’ve been busy at work when I disappear from the blog world.  Unfortunately there are too many things I need to accomplish, and not enough hours in the day!  I wish I could fit it all in. 

Here is a quick recap of what I’ve been up to before I get to my adventure in hummus making!

  • Training for the Miami Half Marathon, I am ready for some fun and sun after this snow storm
  • Seeing my trainer and going to Zumba class
  • Ran a 9:40 mile on the trendmill this past Tuesday – yay! Last time I was in the 9:XX was in high school (best ever is an 8:30 mile)
  • Picked and registered for my 13th race for the 14 in 2014 challenge – New York Road Runner’s Brooklyn Half Marathon. I wanted to add a NYC area race before the New York City Marathon in the fall.  I thought this would be a great race to familiarize myself with one of the boroughs.


Logo: NYRR

On to the really fun part! In my last post, I challenged myself to cook my way through The Runner’s World Cookbook, “150 Ultimate Recipes for Fueling Up and Slimming Down – While Enjoying Every Bite”.  This month I was able to cook 3/150 recipes!

The first recipe I made was the Butternut Squash Hummus. Because Runner’s World made this recipe public (and I am sure you can find practically everything and anything on the web) I will provide the ingredients list and a link to their website.

Ingredients – Recipe HERE

  • 10 ounces frozen squash puree
  • 1/3 cup tahini
  • 1 tablespoon orange zest
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 2 garlic cloves
  • salt and pepper to taste

Started off with a bag of thawed butternut squash (ok not completely thawed… I was impatient)


Added in all the spices and ingredients (yeah not very pretty yet)


Mixed all the ingredients using my immersion blender (and voila!)


  • I happened to have all these ingredients in my fridge-with the exception of the tahini
  • You can use a food processor if you do not have an immersion blender
  • The recipe was pretty tasty (initially I did not add enough salt, but the pita chips I used balanced it out) – I am not very good at “salt to taste”
  • It was even better after a few days in the fridge
  • It was SO quick and easy to make! It probably took less than 15 minutes to prepare.

2% down and 98% to go!

Anyone else running (or ever run) the Brooklyn Half?

Do you have a favorite type of hummus? (bought or homemade)

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