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Roasted Butternut Squash Hummus

Serves: Makes about 3 cups

Ingredients:

  • 2 cups roasted butternut squash
  • 1 cup cooked chickpeas
  • 2 tablespoons tahini
  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon olive oil, plus more for drizzling
  • Sea salt and freshly ground black pepper
  • Pomegranate seeds, for garnish
  • Pita chips or crackers, for serving


Procedures:

Add squash, chickpeas, tahini, garlic, lemon juice, cumin, paprika, and oil to the Vitamix and process until smooth. Taste and adjust seasoning with salt and pepper. Transfer to a serving bowl.

Drizzle olive oil over hummus and sprinkle with pomegranate seeds. Serve with crackers.

Recipe developed for Sur La Table’s Cooking Classes

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