Butternut Squash & Roasted Garlic Hummus

• Vegan
• Gluten free

• Produce

  • 1 Butternut squash, small
  • 1 cup Butternut squash or pumpkin, roasted
  • 2 cups Chickpeas, Cooked
  • 1 head Garlic
  • 1/2 head Garlic, Roasted

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup, pure
  • 2 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Cinnamon, ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 2 tbsp Water

Found on yummybeet.com

Description

Ingredients

• 1 small butternut squash, halved vertically and seeded
• 1 head garlic, cut half horizontally
• 2 cups cooked chickpeas
• 1 cup mashed, roasted butternut squash or pumpkin (from above)
• ½ head roasted garlic (from above)
• 2 tbsp balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 2 tbsp tahini
• 2 tbsp water
• 1 tbsp pure maple syrup
• 1-1.5 tsp sea salt (use full amount if chickpeas are unsalted)
• 1 tsp ground cumin
• ½ tsp ground black pepper
• ¼ tsp ground cinnamon

Directions

• Preheat oven to 350F. Line a large baking sheet with parchment paper. Place squash flesh-side down on parchment. Place garlic in a piece of foil and bunch up into a ball. Set on baking sheet beside squash. Roast for 1 hour, until squash is tender and garlic is fragrant. Cool until you can handle it comfortably.
• Mash squash and measure out 1 cup. Reserve remaining squash for another recipe or mash and freeze. Squeeze half of the garlic out, leaving the papery skin behind.
• Add all ingredients, including the roasted squash and garlic from above, to a food processor fitted with a metal blade. Purée until smooth, scraping down sides when necessary, for about 1 to 2 minutes. Transfer to a bowl and eat immediately, or transfer to a sealed container and refrigerate for up to 1 week.