Butternut Squash Hummus

Butternut Squash Hummus Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes

Ingredients

2 ½ cups cubed butternut squash

12 cloves garlic

2 15-oz can chickpeas, drained

½ cup tahini

juice of a lemon

2 Tbsp fresh thyme

2 Tbsp fresh rosemary

½ tsp smoked paprika

1 tsp sea salt

½ tsp freshly ground pepper

Instructions

1Preheat the oven to 400°F.

2On a baking sheet lined with parchment paper or a silpat mat, spread out the squash. Sprinkle with a pinch each of salt and pepper. Wrap the garlic cloves in a piece of foil and place on the pan. Roast for 20 minutes until golden brown.

3Transfer the squash and garlic into a high speed blender or food processor, along with the chickpeas and remaining ingredients. Blend until smooth.

4Spoiler Alert: Butternut Squash Hummus will stay fresh in an air-tight container in the refrigerator for 7 to 10 days.

5Batch it up! Butternut Squash Hummus is a tasty spread on sandwiches and wraps. It also makes a great dip with vegetables and crackers.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.