Description

This flavourful hummus recipe is a star appetizer or even a main meal! Pairs well with crackers, raw veggies or whatever you might desire.

Ingredients

Scale

1 cup roasted butternut squash

1 head roasted garlic

2 cups chickpeas (cooked, or from a can)

1/4 cup tahini

1/4 cup lemon juice (freshly squeezed is best)

1 1/2 tbsp Extra virgin olive oil

1 tsp oregano

1/2 tsp turmeric

1/2 tsp smoked paprika

1/2 tsp sea salt

1/8 tsp cayenne pepper (optional)

Instructions

Preheat oven to 375 degrees F, line a baking sheet with parchment. Cut top off the butternut squash, cut in half lengthwise and scoop out the seeds; place squash cut side up on baking sheet, brush lightly with olive oil if desired. Cut the top off of the head of garlic, drizzle with a teaspoon of olive oil and wrap tightly in tin foil, place on the baking sheet with the squash. Roast butternut squash & head of garlic for 40-50 minutes, removing the garlic at the 35 minute mark and roasting the squash until very tender.
Once cool, scoop 1 cup of squash into the food processor, add the remaining ingredients and process until smooth.
Serve with crackers and raw veggies.

Notes

Keeps well in the fridge for 3-5 days, in the freezer for 1-2 months. Use leftover squash in recipes that call for pumpkin or puree to add to sauces, dips, smoothies, etc.

Prep Time: 10
Cook Time: 50

Keywords: dairy-free, gluten-free, dip