I love butternut squash and I’m always trying to find new ways to use it. This hummus is creamy, super flavorful, and has a hint of sweetness from the roasted butternut. I’m always guilty of having too many sweets during Halloween, it’s unavoidable, but feel so good about this hummus on my snack tray. It’s great for parties too, just sayin’. I got everything from the freshest produce to pantry staples, to Halloween treats at @krogerco. A little bit of trick and a little bit of treat. Which is which? It’s all about balance #FreshForEveryone
BOOtternut squash hummus recipe:
2 cups roasted butternut squash
1 can garbanzo beans, drained
¼ cup garlic tahini
2 tablespoons lemon juice
1 teaspoon kosher salt
1 teaspoon cumin
½ teaspoon smoked paprika
2 tablespoons olive oil
2 tablespoons
¼ cup water (optional)
In a food processor or blender, add the roasted butternut squash, garbanzo bean, tahini, lemon juice, kosher salt, cumin, smoked paprika, olive oil, and blend.
If you want it creamy and super smooth, add some water and let the blender run. I find a blender makes a chunkier hummus and a food processor tends to be smoother.
Blend until smooth and transfer to a serving bowl. I like to serve with pita chips or some blue corn tortilla chips.
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