Butternut Squash Hummus
1 cup butternut squash, cubed.
2 tbs olive oil.
15 oz chickpeas (garbanzo beans), drained and rinsed.
1/4 cup sesame seeds paste (tahini).
2 cloves garlic, peeled.
2 tbs lemon juice.
1/4 tsp cumin (or more to taste).
1/2 tsp paprika.
Salt to taste.
Pepper to taste.
Garnish with a few chickpeas reserved and/or roasted pumpkin seeds.
Preheat oven to 400°.
Line a baking sheet with parchment paper.
Toss squash cubes with oil, salt, and pepper.
Arrange squash on baking sheet in a single layer.
Roast for 20-25 minutes, until squash is tender and lightly browned.
Cool.
Process squash, chickpeas, tahini, garlic, lemon juice, cumin, and paprika.
If too thick add water.
Taste and add more spices or lemon juice if needed.
Transfer to a serving bowl.
Drizzle with olive oil.
Garnish.
Serve with pita bread, vegetables, or crackers.
If sensitive to uncooked garlic:
Mince the garlic and toss with squash before roasting, then omit in processing.
Enjoy!
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1 cup butternut squash, cubed.
2 tbs olive oil.
15 oz chickpeas (garbanzo beans), drained and rinsed.
1/4 cup sesame seeds paste (tahini).
2 cloves garlic, peeled.
2 tbs lemon juice.
1/4 tsp cumin (or more to taste).
1/2 tsp paprika.
Salt to taste.
Pepper to taste.
Garnish with a few chickpeas reserved and/or roasted pumpkin seeds.
Preheat oven to 400°.
Line a baking sheet with parchment paper.
Toss squash cubes with oil, salt, and pepper.
Arrange squash on baking sheet in a single layer.
Roast for 20-25 minutes, until squash is tender and lightly browned.
Cool.
Process squash, chickpeas, tahini, garlic, lemon juice, cumin, and paprika.
If too thick add water.
Taste and add more spices or lemon juice if needed.
Transfer to a serving bowl.
Drizzle with olive oil.
Garnish.
Serve with pita bread, vegetables, or crackers.
If sensitive to uncooked garlic:
Mince the garlic and toss with squash before roasting, then omit in processing.
Enjoy!