Butternut Squash HummusHilary McMullen Photography
Recipe information
Total Time
50 minutes
Yield
8 Servings
Ingredients
1
bag Stacy's® Simply Naked® Pita Chips
1
1/2 cups Roasted Butternut Squash (half of a 2.5 pounds Butternut Squash)
1
1/2 teaspoon Olive Oil (for squash)
1
teaspoon Olive Oil (for dip)
1
1/2 cups cooked Chickpeas
2
tablespoons Tahini
2
Garlic cloves, minced
1
Lemon, juiced
2
tablespoons Water
1
/2 teaspoon Smoked Paprika
1
/4 teaspoon Cumin
Ground Pepper
Need to make a substitution?
Preparation
Preheat oven to 425°F. Cut butternut squash in half then scoop out seeds. Rub the one and a half teaspoon of olive oil on the inside of the butternut squash. Place olive oil side down on a baking sheet and roast in oven for 30 minutes. Remove from oven and let cool. Once cooled, scoop out 1 1/2 cups worth. Add butternut squash, 1 tablespoon olive oil, chickpeas, tahini, garlic, lemon juice and water to a food processor and blend until smooth. Add spices to the mixture and blend. Serve with Stacy's® Simply Naked® Pita Chips.