Fans of butternut squash and hummus will love this flavorful mash up in a delicious and healthy fall appetizer.
Servings: 10 servings
- 1 1/4 pounds butternut squash peeled and 1-inch-diced
- 1 15 oz. can of chickpeas, drained
- 1/4 cup olive oil
- 2 tablespoon tahini sesame paste
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1 teaspoon garlic powder or 3 cloves minced
- Juice from 1 lemon
To roast butternut squash
You can find butternut squash already cubed in most grocery stores these days which is a real time saver. Toss your butternut squash with olive oil, kosher salt and pepper and place on baking sheet and roast at 400 degrees for 30 – 40 minutes, stirring occasionally or until fork-tender.
To make hummus
Reserve 1/4 cup of squash for garnish and transfer the rest to the bowl of a food processor fitted with the steel blade.
Add other ingredients to food processor and purée until smooth.
Spoon into bowl and sprinkle with paprika and drizzle with olive oil and garnish with reserved butternut cubes. Serve with veggies of choice and/or tortilla or pita chips.