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Roasted Butternut Squash Hummus

Roasted butternut squash hummus
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The flavors of fall are infused into this creamy and delicious roasted butternut squash hummus. With instructions on how to roast butternut squash and process it together into a smooth fall-inspired butternut squash dip, you’ll be reaching for this delicious appetizer recipe all season long.

Ingredients

Scale
  • 1 1/2 cups roasted butternut squash (half of a 2.5 lb butternut squash)-directions for roasting below
  • 2 tbsp olive oil
  • 1 1/2 cups cooked chickpeas (1 15 oz can of chickpeas, rinsed and drained)
  • 2 tbsp tahini
  • 1 garlic clove, peeled
  • juice of 1 lemon
  • 2 tbsp water
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin
  • freshly ground pepper

Instructions

  1. Preheat oven to 425 degrees F.
  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 tbsp 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.

*Depending on the size of your squash you will have leftovers of squash which you can scoop out and store in the fridge.

Find it online: https://www.thehealthymaven.com/roasted-butternut-squash-hummus/