Two Snacks for Summer

Yellow Squash Chips and Butter Bean Hummus
Yellow Squash Chips and Butter Bean Hummus

This recipe was inspired by the squash casserole served at family get-togethers. Except this healthy alternative is an excellent snack of sweet yellow squash chips and butter bean hummus. The chips are best prepared in a food dehydrator overnight but an oven will do.

Yellow Squash Chips

2 medium yellow squash, thinly sliced rounds of 1/8″ – 1/4″ thick
2 tablespoons ground flaxseed
2 tablespoons nutritional yeast
2 tablespoons wheat germ
1 teaspoon onion powder
salt and black pepper to taste
oil spray, if baking

1. Preheat oven to 400° F.

2. In a large mixing bowl combine flaxseed meal, nutritional yeast, wheat germ and onion powder. Add salt and pepper to taste.

3. Add squash slices to the bowl and gently fold the mixture over them.

4. Line baking trays with aluminum foil and spray lightly with oil or use nonstick trays.

5. Lay squash slices on trays and bake for 5 – 10 minutes, constantly monitoring them. With a pair of tongs handy, flip them when they appear to get get toasty and bake for another 5 – 10 minutes.

6. If using a food dehydrator place them in a single layer and dehydrate for 6 hours at 115° F. Flip them over and dehydrate for one more hour.

Butterbean Hummus

15-ounce can butter beans, drained and rinsed
2 cloves garlic, chopped
2 tablespoons sunflower seeds
1/3 cup non-dairy milk
1/2 lemon, juiced
1 tablespoon sunflower oil
1/2 teaspoon cayenne pepper
salt and black pepper to taste
sweet white onion, thinly sliced to garnish
sunflower seeds, to garnish

Place the garlic and sunflower seeds in the food processor or blender and process until finely chopped. Add the remaining solid ingredients and process for 30 seconds, pushing ingredients down as you go. Then slowly pour in oil and non-dairy milk. Garnish hummus with a few very thin slices of sweet white onion and sunflower seeds. You can exchange the sunflower seeds in the recipe and the garnish for pecans if you wish.

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