Roasted Butternut Squash Hummus for Thanksgiving



Roasted Butternut Squash Hummus is a creamy and flavorful way to up your Thanksgiving appetizer game. The roasted butternut squash gives this traditional hummus a delightful sweetness and a bright orange color. This is the ideal dip to start your Thanksgiving meal!

Ingredients:
  • 1 butternut squash about 2 pounds
  • 2 tablespoons olive oil
  • 1 can 15 ounces chickpeas, drained and rinsed
  • 3 cloves garlic, minced
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions:

Preheat your oven to 400F 200C

Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the flesh with 1 tablespoon of olive oil

Place the squash halves on a baking sheet, cut side down, and roast for 45-60 minutes or until the flesh is tender and can be easily pierced with a fork

Remove the squash from the oven and let it cool for a few minutes

Then, scoop out the roasted squash flesh and discard the skin

In a food processor, combine the roasted squash, chickpeas, minced garlic, tahini, lemon juice, ground cumin, paprika, salt, and pepper

Blend the mixture until smooth and creamy, scraping down the sides of the processor as needed

If the hummus is too thick, add a little water or extra olive oil to achieve your desired consistency

Taste and adjust the seasonings if necessary

Transfer the roasted butternut squash hummus to a serving bowl, drizzle with the remaining olive oil, and sprinkle with chopped fresh parsley

Serve the hummus with pita bread, crackers, or vegetable sticks

Enjoy your Thanksgiving with this delightful Roasted Butternut Squash Hummus!


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