Description
A creamy and flavorful dip made from roasted butternut squash and chickpeas.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- Allow the squash to cool slightly.
- In a food processor, combine roasted squash, chickpeas, tahini, garlic, lemon juice, cumin, salt, and pepper.
- Blend until smooth and creamy, adding water if needed to reach desired consistency.
- Taste and adjust seasoning as needed.
- Serve with pita chips or fresh vegetables.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- This dip can be served warm or cold.
- Add more spices for extra flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking and Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Butternut Squash Hummus