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Roasted Butternut Squash Hummus

a plate of food

2 cup diced butternut squash (or winter squash of your choice)
4 garlic cloves skin on
1 tbsp olive oil
4 garlic cloves, peeled and chopped
2 tbsp lemon juice
15 oz can chickpeas
1/2 cup tahini
4 tbsp olive oil
1/2 tsp salt
1/2 cup fresh parsley
1/4 tsp cinnamon
1/2 tsp cumin
1/4 tsp smoked paprika (optional)

Preheat oven to 400
Place the butternut squash and unpeeled garlic cook on a sheet pan. Bake for 15 to 20 min until fork tender; removed and cool. Remove skin from roasted garlic in a food processor, place all the ingredients and blend till smooth and creamy. If it is too thick, add a small amount of water until your desired consistency is reached.

Serving suggestion: Serve with roasted carrots, pita chips, and fresh veggies of your choice.