Butternut Squash & Roasted Garlic Hummus

Butternut Squash & Roasted Garlic Hummus

Butternut Squash & Roasted Garlic Hummus

Butternut Squash & Roasted Garlic Hummus

Diets

  • Vegan
  • Gluten free

Ingredients

  • 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

Description

A modern approach to wholesome home cooking

Makes 2.5 to 3 cups

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.
yummybeet.com

yummybeet.com

340 0
Title:

Butternut Squash & Roasted Garlic Hummus

Descrition:

Roasted butternut squash, garlic, tahini, balsamic, maple syrup, and olive oil, work together to create a hummus that may be even better than the original.

Butternut Squash & Roasted Garlic Hummus

  • 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

The first person this recipe

yummybeet.com

yummybeet.com

340 0

Found on yummybeet.com

Yummy Beet

Butternut Squash & Roasted Garlic Hummus

Roasted butternut squash, garlic, tahini, balsamic, maple syrup, and olive oil, work together to create a hummus that may be even better than the original.