Krystyn Strother

SPEAKER + EDUCATOR + ADVENTURER

Butternut Squash Hummus

 
 

I LOVE squash...all kinds. I also have a special affinity for hummus. Not just any hummus though. I want the rich and creamy kind of hummus that melts in your mouth. This hummus satisfies both needs to a tee. Try it out and let me know what you think!

INGREDIENTS

  • 1 1/2 cups roasted butternut squash (half of a 2.5 lb butternut squash)-directions for roasting below
  • 1 1/2 T olive oil +1 tsp olive oil
  • 1 1/2 cups cooked chickpeas (about one can of chickpeas, rinsed and drained)
  • 2 T tahini
  • 2 garlic cloves, minced
  • juice of 1 lemon
  • 2 T water
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/16 tsp cumin
  • freshly ground pepper

DIRECTIONS

  1. Preheat oven to 425.
  2. Cut butternut squash in half and scoop out seeds.*
  3. Rub 1 tsp of olive oil over insides of butternut squash (1/2 tsp on each).
  4. Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes.
  5. Remove from oven and let cool.
  6. Once cooled, scoop out 1 1/2 cups worth.
  7. Add butternut squash, 1 1/2 T olive oil, chickpeas, tahini, garlic, lemon and water to a food processor or blender and process until smooth.
  8. Add in spices and blend until well-combined.
  9. Serve with veggies, crackers or dipping of choice.
  10. Will keep in fridge for up to 1 week.

Site Design: Krystyn Strother