Butternut Squash Hummus
Rated 5.0 stars by 1 users
Category
Dips
Servings
2 cups
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 cup of butternut squash, peeled and cubed
1 1/2 cups of cooked chickpeas (from ½ cup driedBeanstory Garbanzo Beans)
4 cloves of garlic, unpeeled
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¼ cup Soom Premium or Organic Tahini
1 tsp olive oil (for squash)
1 Tbsp olive oil (for serving)
1/2 tsp curry powder
1/2 cup ice cold water
1/2 lemon, juiced
3/4 teaspoon salt
Directions
Preheat the oven to 400 degrees F. Then peel and cube the butternut squash. Add 1 cup of squash to a parchment lined baking sheet. Drizzle with 1 teaspoon of olive oil and 1/2 teaspoon of curry powder. Mix well together. On the same tray, add 4 cloves of unpeeled garlic. Roast everything together in the oven for 15-20 minutes, until tender and the garlic is soft.
Add the chickpeas, roasted squash, peeled roasted garlic, tahini, lemon juice, salt, and olive oil to the bowl of a food processor and blend well. While the blade is running, add the cold water. Do this in stages to get the desired consistency that you want. Blend for another 5 minutes until the mixture is nice and creamy.
Transfer to a bowl. Top with good quality olive oil and roasted chickpeas. Serve immediately.
Recipe Note
Tip: When cooking dried chickpeas, boil them with a teaspoon of baking soda to soften up the beans. That'll help you achieve smooth and fluffy hummus!
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