Roasted Butternut Squash Hummus Recipe
By Loving It Vegan
🔪Prep Time: 15 minutes
👩🍳Cook Time: 30 minutes
For the Roasted Butternut Squash:
2 cups Butternut Squash (300g) Peeled and Chopped
1 Tbsp Olive Oil
1 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Sea Salt
1/4 tsp Ground Black Pepper
For the Hummus:
2 Tbsp Lemon Juice Freshly Squeezed
2 Cloves Garlic Crushed
15 ounce Can Chickpeas Drained
1/3 cup Tahini (80g)
4 Tbsp Cold Water
1/2 tsp Sea Salt
1/2 tsp Cumin
2 Tbsp Olive Oil
For Serving (Optional):
Olive Oil Drizzled
Fresh Parsley Chopped
Black Sesame Seeds
1Preheat the oven to 400°F (200°C).
2Add the chopped butternut squash to a mixing bowl along with the olive oil, smoked paprika, cayenne pepper, sea salt and ground black pepper and toss everything together until the butternut is well coated.
3Transfer to a parchment lined baking tray and bake at 400°F for 30 minutes.
4While the butternut is roasting, squeeze the fresh lemon juice and add it to a bowl along with the crushed cloves of garlic and let the fresh garlic soak in the lemon juice.
5When the butternut is cooked, let it cool a little and then add it to the food processor along with the lemon juice and garlic, chickpeas, tahini and 2 Tbsp of the cold water.
6Process until chunky.
7Add in the sea salt, cumin, olive oil and remaining 2 Tbsp of cold water and process until smooth.
8Serve it topped with a drizzle of olive oil, a sprinkle of black sesame seeds and smoked paprika and some fresh chopped parsley.
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