1 15-ounce can chickpeas, lightly rinsed - drained
1/3 cup tahini
3-4 Tbsp olive oil, plus more for roasting garlic
Sea salt - pepper to taste (1/4 tsp each)
1/2 cup fresh parsley, chopped
1/4 tsp ground cinnamon
1/2 tsp ground cumin
optional- 1/4 tsp smoked paprika
Instructions
Preheat oven to 400 degrees F and position a rack
in the middle of the oven.
Add cubed butternut squash and 4 unpeeled
garlic cloves to a baking sheet and drizzle
with 1 Tbsp olive oil and a pinch each salt and
pepper. Toss to combine.
Bake for 15-20 minutes, or until all squash is
fork tender and the garlic is golden brown. Let
cool 5 minutes.
Peel roasted garlic and add to food processor
or blender, along with squash, 4 cloves fresh
minced garlic, lemon juice, chickpeas, tahini,
olive oil, salt, pepper, parsley, cinnamon,
cumin, and smoked paprika (optional).
Puree until creamy and smooth, scraping down
sides as needed and adding more olive oil or a
touch of water if it's too thick.
Taste and adjust seasonings. Then serve
immediately with pita chips and vegetables of
choice (see notes for roasted carrots).
Alternatively, refrigerate until fully chilled
- about 3-4 hours - for a thicker, creamier
dip.
Store leftovers, covered, in the refrigerator
up to 4-5 days, though best when fresh.
Originally Submitted
10/31/2017
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