Roasted Butternut Squash Hummus
Roasted Butternut Squash Hummus
Appetizers
Ingredients
- 1 1/2 cups butternut squash, cut into 1" cubes
- 1/3 cup + 2 tablespoons Fustini's Herbs de Provence olive oil
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 1 1/2 cups chickpeas (plus more for garnish)
- 1/2 cup tahini
- 2 tablespoons Fusitni's Pomegranate balsamic
- 3 tablespoons pomegranate arils
- 2 tablespoons roasted pepitas
- sage leaves for garnish.
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the squash cubes on top and drizzle with olive oil. Toss to coat and sprinkle with salt, pepper and nutmeg. Roast 15 minutes, toss and roast 15 minutes more until fork tender. Remove and allow to cool slightly.
- To your food processor, add chickpeas and blend until pureed. Add the squash and blend until smooth. Add in the tahini and blend until well combined. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add salt and pepper to taste.
- Spoon humus into a bowl and drizzle with balsamic. Add another drizzle of olive oil and garnish with extra chickpeas, chopped sage, pomegranate arils and pepitas.
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