Butternut Hummus

Butternut Hummus

 

  • 1 pound butternut squash (about 2 cups) peeled and diced
  • 1 teaspoon plus 2 tablespoons extra virgin olive oil
  • 1 cup cooked or canned chickpeas, drained and rinsed
  • 1 garlic clove, minced
  • Juice of ½ lemon
  • 2 tablespoons tahini
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon cumin powder
  • ¼ teaspoon cinnamon

 

  1. Preheat oven to 400 degrees. Toss butternut squash with 1-teaspoon oil and spread out on a baking sheet. Roast until tender, about 30 minutes. Let cool.
  2. Place butternut and remaining ingredients in a food processor or blender and blend until smooth.

 

 

  • 150 calories
  • 4 grams protein
  • 18 grams carbs
  • 8 grams fatRoasted-Garlic-Butternut-Squash-Hummus-
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2 responses to “Butternut Hummus

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