Bring this fall-flavored hummus to your next holiday party that is sure to please. Fresh hummus is always better than store-bought!
Ingredients:
1 cup cubed butternut squash
4 cloves garlic (skin on)
4 cloves garlic (peeled + minced)
2 Tbsp lemon juice
1 15-ounce can chickpeas (lightly rinsed + drained)
1/3 cup tahini
3 Tbsp olive oil
1/4 tsp each sea salt + pepper (to taste)
1/2 cup fresh parsley (chopped)
1/4 tsp ground cinnamon
1/4 tsp smoked paprika
Directions
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add cubed butternut squash and the UNPEELED garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch of 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 for 5 minutes.
- Peel your roasted garlic and toss it into a food processor with the rest of your remaining ingredients
- Puree in a food processor until smooth
** Tip: add a touch of water if your hummus is too thick
- Season with salt and pepper if needed!
- Serve with fresh carrots, cucumbers, and bell peppers!
