Butternut Squash Hummus
Ingredients
The hummus
-
1
cup
cubed butternut squash
-
4
cloves
garlic (skin on)
-
4
cloves
garlic (peeled + minced)
-
2
Tbsp
lemon juice
-
1
15-ounce can
chickpeas (lightly rinsed + drained)
-
⅓
cup
tahini
-
3-4
Tbsp
olive oil (plus more for roasting garlic)
-
¼
tsp
sea salt
-
¼
tsp
pepper
-
½
cup
fresh parsley (chopped)
-
¼
tsp
ground cinnamon
-
½
tsp
ground cumin
-
¼
tsp
smoked paprika (optional)
For serving
-
whole-wheat pita chips
-
roasted carrots (optional)
Instructions
- Preheat the oven to 400°F (204°C) and position a rack in the middle.
- Add cubed butternut squash and unpeeled garlic cloves to a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.
- Bake for 15-20 minutes until the squash is fork-tender and the garlic is golden brown. Let cool for 5 minutes.
- Peel the roasted garlic and add it to a food processor or blender along with the squash, minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika.
- Purée until creamy and smooth, scraping down the sides as needed and adding more olive oil or water if too thick.
- Taste and adjust seasonings. Serve immediately with pita chips and vegetables, or refrigerate for 3-4 hours for a thicker dip.
- Store leftovers in the refrigerator for up to 4-5 days.
Nutrition Facts (estimated)
Servings
8
Calories
178
Total fat
11.6g
Total carbohydrates
15.2g
Total protein
5.3g
Sodium
15.2mg
Cholesterol
0mg
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