Butternut Squash Hummus
Mama Bear 🐻.. Here's a quick, healthy snack that has garlic, parsley & cumin in it... ONLY 30MIN.. TO MAKE!! 😍Butternut Squash Hummus
• 1 cup cubed butternut squash • 4 cloves garlic, skin on • 4 cloves garlic, peeled + minced • 1 lemon, juiced • 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 • 1/2 cup fresh parsley, chopped • 1/4 tsp ground cinnamon • 1/2 tsp ground cumin • optional: 1/4 tsp smoked paprika
FOR SERVING optional • Whole Wheat Pita Chips • Roasted Carrots*Instructions
1 Preheat oven to 400 degrees F and position a rack in the middle of the oven. 2 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. 3 Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes. 4 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). 5 Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick. 6 Taste and adjust seasonings, then serve immediately with pita chips and vegetables of choice.