Butternut Squash Hummus
Servings: 6
Calories: 155kcal
Ingredients
- 3 cups (454 g) butternut squash, cubed
- ¼ cup (59 mL) plus 1 tablespoon (15 mL) extra-virgin olive oil
- ⅓ cup roasted red peppers , chopped
- 2 tablespoons (30 mL) tahini
- 1 tablespoon (15 mL) apple cider vinegar
- 1 tablespoon (15 mL) fresh lemon juice
- 1 clove garlic
- 1 teaspoon (6 g) fine sea salt
- ½ teaspoon (1 g) smoked paprika
For Garnish
- 1 tablespoon (7 g) roasted pepitas
- 1 tablespoon (3.8 g) finely chopped fresh parsley
- 1 teaspoon (5 mL) extra virgin olive oil
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper or a silicone mat. Place the cubed squash on the baking sheet. Drizzle 1 tablespoon (15 mL) of olive oil over the squash and lightly toss.
- Transfer the baking sheet to the oven and roast the squash for 30-35 minutes, tossing occasionally until it is tender and lightly browned.
- Place the roasted squash in a food processor or high-speed blender. Add the roasted red peppers, ¼ cup (59 mL) olive oil, tahini, apple cider vinegar, lemon juice, garlic, salt, and paprika. Blend for about one minute until smooth and creamy. Transfer the hummus to a bowl, cover, and refrigerate for at least 30 minutes.
- Garnish with the pepitas, parsley, and a drizzle of olive oil before serving.
Nutrition
Calories: 155kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 502mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7623IU | Vitamin C: 21mg | Calcium: 47mg | Iron: 1mg