Beverage, Recipes

June 22, 2018

The Best Summer Shandy with Squash and Coconut Hummus

Today is the first day of summer, so let’s celebrate with a refreshing drink to cool us down! Nothing reminds me of summer like drinking a lemonade on the porch with snacks while enjoying the sunshine. Shandy’s are the perfect adult version of that. A shandy is simply 1/2 beer 1/2 lemonade. So what makes this better? The lemonade is homemade and delicious.

I adapted the recipe from Bon Appetites “The Best Lemonade.” I use honey rather than sugar and reduced the overall amount of sweetener a little bit. Store bought and even homemade lemonade recipes usually call for so much sugar. You can feel it coating your mouth but making you pucker at the same time. I think this recipe is much more balanced. The honey adds a rich depth of flavor while not making it overly sweet.

This hummus recipe is inspired by a dish in the Philippines called Ginataang Kalabasa (squash and coconut). It is typically served like a stew with green beans and served over rice. I love it in the form of hummus though! Don’t get me wrong, I love regular hummus but sometimes I need something a little different. The squash is similar to butternut squash but if you can’t find an orange squash at the farmer’s market try this using roasted carrots, it will be equally as delicious.

Using squash in this also boosts your veggie intake, and if you have kids that don’t like vegetables it’s a great way to sneak some into their day. The hummus is full of vitamin A from the squash, plant-based protein and fiber from the chickpeas, healthy fats from the coconut milk and olive oil. Eat it with veggies, whole wheat tortilla or pita chips, or on a sandwich as a spread.

It is so quick, easy and delicious I am sure it will be your new summer go to! Cheers and happy summer. 

The recipes:

Homemade Lemonade:

1/4 cup honey

3 1/2 cups of water, separated

3 lemons

  1. In a small saucepan combine honey and 1/2 cup water. Heat over medium-high heat until the honey is dissolved in the water. Remove from heat.
  2. Add zest of 3 lemons to the honey and water mixture. Let sit for 30 minutes.
  3. Strain lemon zest through a fine mesh sieve.
  4. Juice 3 lemons, add lemon syrup and 3 cups of water. Serve cold with lemon slices.

Shandy –

1/2 (8oz) light beer like wheat, pilsner, lager, or citrus ale

8 0z lemonade

  1. Combine beer and lemonade. Cheers!

Squash and Coconut Hummus

3 cups squash or carrots

1 can (400g) chickpeas

1/2 cup coconut milk

1/4 cup extra virgin olive oil

Salt, pepper and chili powder to taste

  1. Preheat oven to 350. Peel and dice the squash into 1/4″ pieces. Roast in the oven for 25-30 minutes until tender. Remove from oven and let cool.
  2. Add chickpeas, coconut milk, and squash to a food processor.  Blend until smooth ~3 minutes. If it is too thick add olive oil a little at a time until you reach your desired consistency.
  3. Top with seasonings and pumpkin seeds if desired.

Enjoy~ Amanda

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