This recipe has merit - definitely taste like the regular hummus which surprised me. I made a fo-pau in that I didn't let the water sit for 1 minute before placing the beans in the water for another minute. That may make them less raw for those who are strictly raw. I'm just trying to add more raw and less animal protein in my diet. Anyhow, I used a mixture of half chicken broth and half filtered water - and this is the mixture I put in the hummus. When I cook beans, normally I cook them in chicken broth.... but I think I want to try plain water next time. I used 3 tbsps. lemon juice, 2 1/2 heaping tbsps. home made tihini, 1 tsp, ground cummin and doubled the garlic. I used a food processor - which made it grainy. I will use the blender after the food processor next time. The hummus has a sweeter flavor than the cooked version... but I've found that to be true of many raw dishes I've prepared so far. Still experimenting with raw. BTW - I soaked the beans for 24 hours, rinsed them thoroughly once and let them stand in a collander overnight to get the water out. They have a very tiny nub - which means they were at the very early stage of sprouting... still ok to use this way. Rinsing every 12 hours is of major importance as is proper drainage when sprouting - if you don't do that, expect to get that fermenting or moldy thing going on.

I made a couple of changes based on one reviewers suggestion. I used dried mango because that's all I had in the house and chopped it finely. Also juiced 1 whole small orange, along with 1/2 very small lemon. I had some candied oranges with rind that were cooked in sugar, and dark rum - and stored in the freezer. I chopped about 1 tbsp. very finely and soaked the mango, and the orange rinds in the orange juice until they were soft, while I roasted the squash in the oven with a little olive oil, S&P for about 40 min. Once soft and able to mash coarsely, I melted the butter, and added the squash, along with the soaked orange rind and mango until the juices were absorbed by the squash. When I am ready to serve, I will re-heat in the oven at 350 degrees for maybe 15 minutes. The squash cooks down quite a bit - I had 1 whole squash that weighed in at 2 lbs. Used a potato peeler to peel the skin before I roasted it. Very easy - and tasted delish.... not too sweet, with that tang from the orange rind, and juice plus the surprise hint of mango gave the recipe pzazz.