The Pioneer Woman Tasty Kitchen
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Roasted Garlic Butternut Squash Hummus

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Level: Easy

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Description

Roasted butternut squash, chickpeas (garbanzo beans) and roasted garlic are the foundation of this recipe. A little olive oil and water give it the right consistency, and lemon juice, tahini, paprika, and cayenne punch up the flavor. Just 156 calories for a 1/2 cup serving!

Ingredients

  • FOR THE ROASTED VEGETABLES:
  • ½  Medium-sized Butternut Squash
  • 1 head Garlic
  • 1 Tablespoon Oil
  • FOR THE HUMMUS:
  • 1 cup Roasted Butternut Squash
  • 3 cloves Roasted Garlic, Flesh Squeezed Out Of The Skin
  • ½ cups Canned Chick Peas, Drained And Rinsed
  • 2 Tablespoons Tahini Paste
  • 2 Tablespoons Lemon Juice
  • ½ Tablespoons Extra Virgin Olive Oil
  • ½ teaspoons Salt, Plus More To Taste
  • ¼ teaspoons Paprika
  • ⅛ teaspoons Cayenne Pepper
  • ¼ cups Water

Preparation

To roast squash and garlic: Preheat the oven to 350 F. Peel squash, scoop out seeds, and cut into 2 inch cubes. Cut top off a head of garlic, drizzle with olive oil, sprinkle lightly with salt and wrap the head in foil. Put the garlic and squash together on a rimmed baking sheet and roast at 350 F for 45 minutes. Remove from oven.

To make hummus: Note that you won’t use the whole head of garlic and you will only use 1 cup of the roasted squash. Add all ingredients except water into a food processor and blend. Add water as needed and continue to process until you achieve a smooth consistency.

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