Butternut Squash Hummus Recipe
Fall is a time for feasting! This simple, seasonal hummus dish is an ideal side or instant appetizer filled with an abundance of autumn flavors.
By Shanna Schad | pineappleandcoconut.com
Prep Time: 5 min.
Cook Time: n/a
Total Time: 5 min.
1/2 cups canned chickpeas (garbanzo beans), drained and lightly rinsed, reserve liquid from can
1 1/2 cups butternut squash purée
1/4 cup tahini
juice of 1 lemon, about 1 1/2 Tbsp
1 tbsp olive oil
2 cloves of garlic, minced
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
finely chopped cilantro
white and black sesame seeds
warm naan bread
veggie chips, such as carrot and beet
garlic naan chips
multi grain crackers, such as fig and black sesame crackers
extra lemon slices
1. Add all of the hummus ingredients to a food processor and purée until smooth. Taste and add more lemon juice, salt and smoked paprika if desired. If the purée is a little too thick for your liking, add a tablespoon or two of the reserved chickpea liquid.
2. Transfer hummus to a bowl and garnish with a drizzle of olive oil—about two teaspoons—a sprinkling of smoked paprika, some finely chopped fresh cilantro and a sprinkling of white and black sesame seeds.
3. Serve immediately with veggie chips and crackers or keep chilled until ready to serve. Best enjoyed within 2-3 days.