I am in actual shock that Thanksgiving is just next week. I always say that these holidays sneak up on me out of nowhere, but this one truly did. What gives me even more of a touch of anxiety is the knowledge that this means Christmas will be here before we know it too. I feel a little okay with it given the fact that I promised myself to take it easy and truly enjoy the season this year. We are scaling way back on gifts, I am downsizing my commitments during the holiday season, we will be traveling majority of the month of December so focusing on family time will be our priority!

Speaking of gifts, I talked about recently how our family is trying to switch on focusing on “experiences over things” in our gift giving and many people were feeling the same way. We will still be doing a few small gifts for the girls as well as some Santa gifts, but monetary wise we will spend majority of our holiday money on fund experiences with the girls (Disney Annual Passes and a surprise trip to Scottsdale with the girls besties from Kansas City)! But if by chance you are in need of some gift ideas, or perhaps some new clean beauty products for upcoming holiday products be sure to be on the lookout for my 25 Days Of Clean Beauty blog post which will go live on the 26th of November (you can also follow along on Facebook, Instagram, or my email list where I am featuring 1 product per day until the 25th). You can also check out last year’s gift guide for the natural living enthusiast!

Okay, back to Thanksgiving and my new recipe. I am way more of a sides kind of girl for Thanksgiving. I will usually get a small amount of turkey on my plate, but the vast majority of space goes to allll the sides. I had the idea in mind recently to create a “hummus” recipe that could be used as a side or an appetizer for Thanksgiving using some of my favorite fall veggies. For once, the outcome came together just like I had envisioned it, a naturally sweet dip, balanced with a little bit of spice. This pairs well with the cranberry pumpkin crisps that I picked up at Trader Joe’s or regular pita chips, or even cinnamon and sugar pita chips. Although the dip tastes a little on the sweet side, there is absolutely no added sugar in the recipe, it is all natural from the veggies which my family was shocked to hear! This dish is super easy to make and it is paleo, gluten free, and vegan friendly!

Ingredients

1 Cup Peeled And Diced Sweet Potatoes

1 Cup Peeled And Diced Butternut Squash

Juice From 1 Lime

2 Tbsp. Oil

2 Tbsp. Tahini

3 Tsp. Minced Ginger

1/2 Tsp. Cinnamon + 1/4 Tsp Cinnamon

1/2 Tsp. Chili Powder or Cayenne Pepper (1/4 Tsp. if you don’t want the spice)

1/4 Tsp. Salt

1/4 Tsp. Pepper

Dash Of Ground Ginger

Sweet Potato And Butternut Squash Hummus Recipe (Chickpea Free, Paleo, Gluten Free And Vegan Approved)

Begin by preheating your oven to 450 degrees. Prepare and dice your sweet potatoes and squash and spread them evenly along a baking pan. In a small bowl add the oil, minced ginger, 1/2 Tsp. cinnamon, salt, pepper, and dash of ground ginger and mix all to combine. Once mixed pour this mixture over the sweet potatoes and squash and toss to coat evenly. Once your oven is preheated roast the sweet potatoes and squash for 30-35 minutes until they have softened and browned.

Allow the sweet potatoes and squash to cool and then once cooled add them and the remaining ingredients (tahini, lime juice, chili powder, 1/4 tsp. cinnamon) into a food processor and blend until all is well combined. Serve at room temperature with pita chips, pretzels, carrot sticks, or whatever dippables you have in mind!

Want more Thanksgiving recipes? Check out my ultimate Paleo Thanksgiving Guide, my Paleo Pumpkin Pie With Chocolate Ganache, or my Paleo Turkey Brine