Roasted Squash and Pumpkin Hummus
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 16 oz
- 2 cups butternut squash, peeled and cubed
- 6 cloves garlic
- 1 Tablespoon olive oil
- 2 Tablespoons lemon juice
- 4 Tablespoons tahini
- 2 Tablespoons pumpkin puree
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ΒΌ teaspoon cayenne pepper
- 2 Tablespoons olive oil
- 2-4 Tablespoons water (as needed)
- Salt and pepper to taste
- Pre-heat the oven to 350 F.
- Toss the butternut squash with the garlic and oil.
- Place on a sheet tray and roast in the oven for 20 minutes.
- When the butternut squash is tender, remove the garlic and squash from the oven and place in a food processor or blender.
- Puree the squash with the rest of the ingredients except the water salt and pepper.
- Add the water to the mixture if necessary to help the hummus blend easily.
- Season with salt and pepper to taste.
Recipe by Plant Craft at https://www.rachelcarr.com/roasted-squash-pumpkin-hummus/
3.5.3208