If you are looking for a tasty way to include more fiber into your holiday season, look no further! This creamy, simple, delicious dip is a winterized version of a traditional hummus. I personally made this for Thanksgiving and it was a hit.
Butternut Squash Hummus
(Recipe by A Cookie Named Desire)
Ingredients
- 1 butternut squash *
- 1 14. oz can chickpeas, save liquid
- 1/4 cup extra virgin olive oil
- 1 tsp. paprika
- 1/4 tsp. salt
- 1 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- One lemon’s juice
* I bought pre-cut butternut squash to save chopping and prep time!
Directions
- Preheat oven to 425*F
- If whole: peel butternut squash and cut in half, rub with olive oil and sprinkle with salt
- If cubed: toss with olive oil and salt
- Roast whole (or cubes) butternut squash for 35 minutes, turning halfway. Allow to cool completely
- Add roughly half of the butternut squash and all remaining ingredients to a food processor or blender. Process until smooth and creamy
- Can add remaining chickpea liquid to hummus 1 tbsp. at a time to make the hummus creamier
- Put hummus into a bowl
- Optional to top with a drizzle of olive oil and remaining butternut squash (cut into small cubes)
Serving Ideas
– As a dip for raw vegetables: carrots, celery, radish slices, cucumber, snap peas, jicama
– As a spread on a sandwich or wrap
– Can thin out leftovers with remaining chickpea liquid or water to make into a dressing and use over salads or grain bowls
– As a dip for crackers or pita chips