Spruce up your hummus with this sweet yet savoury version! Using roasted butternut squash and garlic and sweet spices cinnamon and nutmeg, you'll be eating this multiple times a day.
Ingredients
2 cups Peeled and cubed butternut squash
4 tbsp Olive oil, divided
Salt and pepper
⅛ tsp Cinnamon
4 Cloves garlic
15 Chickpeas (Garbanzo Beans)
⅓ cup Tahini
1 tbsp Lemon Juice
½ tsp cumin
46 tbsp Cold water
Directions
1Preheat oven to 375 degrees Fahrenheit
2Toss butternut squash with olive oil, salt, pepper, and cinnamon
3Place on baking sheet with 4 whole garlic cloves
4Bake for 20 minutes or until squash is tender when pierced with a fork or knife
5Reserve 1/4 cup roasted butternut squash for garnish
6Place all ingredients (except the water) in a food processor or strong blender. Puree/blend until smooth.
7Add water - 1 tbsp at a time to desired consistency. Note - it will thicken up in the refridgerator
Serving tips
8Serve with vegetables, crackers, or warm pita bread.
Have you tried this recipe? Leave us a comment or question below!
Ingredients
Ingredients
2 cups Peeled and cubed butternut squash
4 tbsp Olive oil, divided
Salt and pepper
⅛ tsp Cinnamon
4 Cloves garlic
15 Chickpeas (Garbanzo Beans)
⅓ cup Tahini
1 tbsp Lemon Juice
½ tsp cumin
46 tbsp Cold water
Directions
Directions
1Preheat oven to 375 degrees Fahrenheit
2Toss butternut squash with olive oil, salt, pepper, and cinnamon
3Place on baking sheet with 4 whole garlic cloves
4Bake for 20 minutes or until squash is tender when pierced with a fork or knife
5Reserve 1/4 cup roasted butternut squash for garnish
6Place all ingredients (except the water) in a food processor or strong blender. Puree/blend until smooth.
7Add water - 1 tbsp at a time to desired consistency. Note - it will thicken up in the refridgerator
Serving tips
8Serve with vegetables, crackers, or warm pita bread.
