Butternut hummus is a delightful twist on traditional hummus, featuring the rich and slightly sweet flavor of roasted butternut squash. This creamy and flavorful dip is perfect for parties, snacks, or as a healthy appetizer.
Ingredients: 1 butternut squash, peeled and diced. 2 tablespoons olive oil. 1 can 15 ounces chickpeas, drained and rinsed. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2-3 tablespoons water adjust as needed for consistency. Sesame seeds and olive oil for garnish.
Instructions: Preheat your oven to 400F 200C. Place the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 25-30 minutes or until tender and slightly caramelized. Let it cool. In a food processor, combine the roasted butternut squash, chickpeas, minced garlic, tahini, lemon juice, ground cumin, salt, and pepper. Blend until smooth. While the food processor is running, drizzle in the remaining 1 tablespoon of olive oil and the water, a little at a time, until you achieve your desired consistency. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed. Transfer the butternut hummus to a serving dish, drizzle with a bit of olive oil, and sprinkle with sesame seeds for garnish. Serve with pita bread, crackers, or fresh vegetables. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Dawn Rosendahls Altered Books
