Butternut Squash Hummus
Ingredients
- 1 butternut squash (3-pound) peeled, seeded, and cut into 1-inch cubes
- 1 clove garlic
- ¼ cup lemon juice
- ¼ cup tahini
- 1 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper if you like, to make cleanup easier.
- Spread the cubed butternut squash on the baking sheet and bake it for 25 minutes, until it is tender all the way through when pierced with a knife. Remove the squash from the oven and let it cool. If you have time, refrigerate the squash for 30 minutes; it will make the hummus thicker.
- Chop the raw garlic in a food processor. Add the roasted squash, lemon juice, tahini, olive oil, paprika, salt, and pepper. Blend until the hummus is smooth.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 159mgPotassium: 755mgFiber: 5gSugar: 5gVitamin A: 20066IUVitamin C: 46mgCalcium: 115mgIron: 2mg
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