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Roasted Butternut Squash Hummus
By Recipe developed for Sur La Table’s Cooking Classes
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Roasted Butternut Squash Hummus
By Recipe developed for Sur La Table’s Cooking Classes
Share
Yield/Serves:
Makes about 3 cups
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
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.
