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Butternut Squash Hummus
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Description
I am almost guaranteed to have a can or two of chickpeas in the pantry year-round, and during the fall, some remnant of butternut squash in the fridge. This spread is delicious when paired with toasted pita and autumnal crudités such as carrots, fennel and roasted beets, but also fares nicely smeared on a ham and mozzarella panini before grilling.
Ingredients
- 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
- 1 Lemon, Zest And Juice
- 1 clove Garlic, Crushed
- ½ teaspoons Ground Cumin
- ½ teaspoons Ground Coriander
- ¼ cups Tahini
- 1 cup Mashed, Roasted Butternut Squash Or Pumpkin
- 3 Tablespoons Extra-virgin Olive Oil, Plus More For Drizzling
- 4 Tablespoons Toasted Pumpkin Seeds
Preparation
Add everything but the pumpkin seeds to the bowl of a blender or food processor and blitz until the mixture is smooth. Transfer the hummus to a bowl, drizzle with more olive oil and sprinkle with the toasted pumpkin seeds.
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