Roasted Butternut Squash Hummus

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Very excited to make this for Thanksgiving later this week!

I love putting twists on classics, and hummus is one of the best to tinker with!

Seasonal ingredients, like squash, make for a great vehicle to spice things up.

They also add this gorgeous color!

Impress your friends and family this week with this one!!

Enjoy!

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Roasted Butternut Squash Hummus

Cook and Prep Time: 60 minutes

Serves: 2 cups

You Need

• 1 Butter Squash, cubed
• 2-4 cloves Garlic
• 2 15 oz. can Chickpeas, rinsed and drained
  • Reserved Aquafaba from both cans!
• 2 tbsp. Tahini
• 1 tbsp. Salt
• 1 Lemon, juiced and zested
• Water, as needed

DIRECTIONS

1. Preheat your oven to 400˚F.  Rinse and chop the produce accordingly. Line 1 baking tray.
2. Add butternut squash to the baking tray, and roast for 30-35 minutes, or until each piece is fork tender.  Remove the squash from the oven and and let cool.
3. Add all ingredients to a blender or food processor, and pulse until smooth.  Slowly add more water, 1 tbsp. at a time, to reach the desired consistency.  Season with more salt if needed.
4. Garnish with fresh herbs, toasted squash (or pumpkin) seeds, and spices.  Enjoy!