Butternut Squash Hummus
Courtesy of: Giant Eagle Market District
- 6 Ounces Butternut Squash Roasted
- 1 Head garlic, Roasted
- 1 Can Garbanzo Beans
- ¼ Cup Tahini paste
- ¼ Teaspoon Cumin
- ½ Teaspoon Smoked Paprika
- 1 Ounce Lemon Juice
- Salt and Pepper To Taste
- ¾ Tablespoons Olive Oil
1: Peel and cut the butternut squash and season with salt, pepper and toss with 2 tablespoons of Olive Oil. Place in a oven at 425º oven and roast until tender about 20-30 minutes depending on size of the squash. Also, place the garlic in the oven and roasted with the squash. Remove everything from the oven and allow to cool before handling.
2: In a food processor begin to blend the garbanzo beans, add in the squash, roasted garlic, Tahini paste and seasonings, blend as smooth as possible, scrape down the sides of the bowl and begin to blend again. While the food processor is running, begin to drizzle in the olive oil and lemon juice.
3: Once smooth adjust taste with salt and pepper as needed. Store in the refrigerator until ready to enjoy, and then serve with Pita, or Roasted carrots or your favorite vegetables.