Roasted Butternut Squash Hummus with Sage
Ingredients
The hummus
-
½
medium
butternut squash with peel (about 1 pound)
-
2
tablespoons
water
-
2
tablespoons
extra virgin olive oil, divided
-
¼
cup
fresh sage leaves, whole
-
¼
teaspoon
salt (optional)
-
¼
teaspoon
black pepper (optional)
-
1
cup
canned or cooked chickpeas, drained
-
2
cloves
garlic, peeled
-
½
teaspoon
turmeric
-
¼
teaspoon
nutmeg
-
1
teaspoon
brown sugar (optional)
-
2
tablespoons
tahini
-
½
lemon
juiced
Garnish
-
1
teaspoon
extra virgin olive oil (optional)
-
1
tablespoon
pomegranate arils
-
Pinch
large sea salt crystals (optional)
-
Pinch
cracked black pepper
Instructions
- Preheat the oven to 375°F.
- Prepare the butternut squash by scooping out the seeds and placing it cavity side up in a baking dish with water, drizzle with olive oil, and season with salt and pepper.
- Roast the squash for about 25-30 minutes until very tender.
- While the squash roasts, prepare the sage leaves in a baking dish with olive oil and roast until crisp, about 10 minutes.
- Once the squash is tender, scoop the flesh into a food processor and allow it to cool slightly.
- Add chickpeas, garlic, turmeric, nutmeg, and optional brown sugar to the food processor and blend well.
- Incorporate tahini and lemon juice, then blend while gradually adding the remaining olive oil until smooth and creamy.
- Transfer the hummus to a serving dish and garnish with optional olive oil, sage leaves, pomegranate arils, sea salt, and cracked black pepper.
- Serve immediately and store leftovers in an airtight container for up to 5 days.
Nutrition Facts (estimated)
Servings
8
Calories
62
Total fat
3g
Total carbohydrates
5g
Total protein
3g
Sodium
6mg
Cholesterol
0mg
You might also like