Roasted Butternut Squash Hummus
January 7, 2018
Ina Garten 2017
A. Roasted Squash 400° oven, 25 min.
- 1.5 LB butternut squash, peeled, diced 1″ cubes
- 3 TB olive oil
- 1 tsp cinnamon
- 2 tsp salt
- 1 tsp black pepper
- Toss all ingredients together, roast on baking sheet, 25 min. Cool.
B. Hummus – mix in food processor bowl
- 1 can drained chickpeas, retain ¼ C liquid
- ½ C plain whole milk Greek yogurt
- ¼ C Tahini
- 1 Tb salt
- 1 tsp black pepper
- 1/3 C lemon juice ( 2 lemons)
- 4 cloves garlic pressed
- 1 tsp Sriracha
Using food processor: mix A & B. Pulse to make coarse, add more liquid if necessary.
TOP with pomegranate seeds or drizzle maple syrup. Serve with Belgian endive to dip.
TOAST pita (brush with olive oil, salt).
Olsson Recipes 