Roasted Butternut Squash Hummus
 
 
Author:
Ingredients
  • 1 small butternut squash,(4–5 cups diced)
  • 2 -4 cloves garlic, peeled
  • ½ cup EVOO
  • 1 x 15-ounce can chickpeas, drained & rinsed
  • ½ lemon, juiced
  • ⅓ cup tahini
  • ¼ cup ice water
  • sea salt, ground black pepper pinch of cayenne pepper to season
  • * garnish as desired & serve with Crackers, pita or chips.
Instructions
  1. Preheat the oven to 425F. Line a baking sheet with parchment paper
  2. Place the butternut squash on the prepared baking sheet.
  3. Drizzle with 3 tablespoons of olive oil & season with ½ tsp sea salt, ¼ teaspoon pepper, and a few pinches of cayenne.
  4. Toss to coat & spread out in a single even layer on the baking sheet. Place the garlic in a small piece of foil. Drizzle with 1 tablespoon of olive oil & season with a few pinches each salt & black pepper.
  5. Seal the garlic with the foil and place on the baking sheet with the squash. Roast for 30-40 minutes
  6. Add the squash, garlic, & chickpeas to the bowl of a food & pulse a few times. Pour in the lemon juice & tahini, & season with ½ tsp sea salt. With the processor running, slowly add the remaining ¼ cup olive oil process 2-3 minutes then slowly add the ice water
  7. Garnish & serve with crackers, pita or chips
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2024/01/17/__trashed/