It’s pumpkin season, so how could I not share a beautifully vibrant and fresh butternut squash hummus recipe? The butternut squash is lightly spiced and maple syrup roasted which brings out its natural sweetness. It’s perfect as a snack with some fresh veggies, pita bread, or crackers, but also as a base for pasta sauce, dressing, and a perfect nourishing addition to sandwiches and wraps.
Ingredients:
2 cups of chopped butternut squash (reserve some for the toppings)
1 ½ Tbsp maple syrup
¼ tsp of cinnamon
A pinch of cayenne pepper
¼ tsp of salt
1 Tbsp extra virgin olive oil
1 ½ cups of cooked chickpeas/1 can of chickpeas
2 Tbsp of tahini
1 clove of garlic
½ Tbsp of cumin
½ tsp salt
1/2 cup of cold water
Toppings: chili flakes, microgreens
Instructions:
Preheat the oven to 200’C. Peel the butternut squash and chop it into small cubes. Place the butternut squash onto a baking tray, drizzle olive oil, maple, and sprinkle salt and cayenne pepper. Using your hands, mix until evenly coated. Place in the oven and roast for 20 minutes. Flip halfway through the process.
In the meantime, prepare the rest of the ingredients.
Remove the butternut squash from the oven and let it cool down to room temperature.
In a food processor, place butternut squash, chickpeas, tahini, garlic clove, cumin powder, salt, and water. Blitz until very smooth.
Serve immediately or chilled, topped with chili flakes, and microgreens (they pair beautifully with the sweetness of this hummus).
Enjoy! 😊
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