Roasted Squash Hummus

Name: Roasted Squash Hummus
Cook time: 20 min
Total time: 1 min
Ingredients: 1/2 small butternut squash (cut vertically); 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling; Kosher salt; One 15.5-ounce can chickpeas, drained and rinsed; 1/4 cup good quality tahini; 2 tablespoons chopped canned chipotle chiles in adobo; Juice of 1/2 lemon; Toasted sesame seeds, for sprinkling; Chili powder, for garnish

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Cook Time: 20 minutes

Total: 1 hours

Servings: 2

Author : Molly Yeh

hummus recipes butternut squash vegetable

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 small butternut squash (cut vertically)1/4 cup extra-virgin olive oil, plus more for brushing and drizzlingKosher saltOne 15.5-ounce can chickpeas, drained and rinsed1/4 cup good quality tahini2 tablespoons chopped canned chipotle chiles in adoboJuice of 1/2 lemonToasted sesame seeds, for sprinklingChili powder, for garnish

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Instructions

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Step 1

Preheat the oven to 400 degrees F.

Step 2

Remove the seeds from the squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely.

Step 3

Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish.