Butternut Squash Hummus
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Introduction
This creamy Butternut Squash Hummus puts a unique twist on the classic dip. The sweetness of roasted squash pairs perfectly with tahini, lemon, and garlic, creating a balanced flavor that’s perfect for snacks, parties, or healthy lunches. Serve with pita chips, crackers, or fresh veggies for a colorful and nutritious spread.
Ingredients
- 2 cups roasted butternut squash
- 1 can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Juice of 1 lemon
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Paprika and olive oil, for garnish
Instructions
- Blend the Ingredients
In a food processor, combine roasted butternut squash, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy, adding a splash of water if needed to adjust consistency. - Adjust Seasoning
Taste and adjust the seasoning with additional salt, lemon juice, or cumin if desired. - Serve and Garnish
Transfer the hummus to a bowl and drizzle with olive oil. Sprinkle with paprika and garnish with chopped parsley or pumpkin seeds. - Pair with Dippers
Serve with pita chips, fresh veggies, or crusty bread for dipping.
Tips for Success
- For a nuttier flavor, toast the cumin before adding it to the hummus.
- Add a pinch of cayenne for a spicy kick.
- This hummus can be made ahead and stored in the refrigerator for up to 5 days.
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