Butternut Squash Hummus

• Vegetarian

• Produce

  • 1 cup Butternut squash
  • 1 Carrots, Roasted
  • 1 15-ounce (425 g can Chickpeas
  • 4 cloves Garlic, skin on
  • 4 cloves Garlic
  • 1 Lemon
  • 1/2 cup Parsley, fresh

• Condiments

  • 1/3 cup Tahini

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1 Sea salt + pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Pita chips, Whole Wheat

Found on minimalistbaker.com

Description

Ingredients

• 1 cup (140 g) cubed butternut squash
• 4 cloves garlic, skin on (12 g)
• 4 cloves garlic, peeled + minced (~2 Tbsp | 12 g)
• 1 lemon, juiced (2 Tbsp or 30 ml)
• 1 15-ounce (425 g) can chickpeas, lightly rinsed + drained
• 1/3 cup (80 g) tahini
• 3-4 Tbsp (45-60 ml) olive oil, plus more for roasting garlic
• Sea salt + pepper to taste (~1/4 tsp each)
• 1/2 cup (30 g) fresh parsley, chopped
• 1/4 tsp ground cinnamon
• 1/2 tsp ground cumin
• optional: 1/4 tsp smoked paprika
• Whole Wheat Pita Chips
• Roasted Carrots*

Directions

• Preheat oven to 400 degrees F and position a rack in the middle of the oven.
• Add cubed butternut squash and 4 unpeeled garlic cloves to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.
• Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.
• Peel roasted garlic and add to food processor or blender, along with squash, 4 cloves fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin and smoked paprika (optional).
• Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if its too thick.
• Taste and adjust seasonings, then serve immediately with pita chips and vegetables of choice (see notes for roasted carrots). Alternatively, refrigerate until fully chilled - about 3-4 hours - for a thicker, creamier dip.
• Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.

Nutrition