Spiced Butternut Squash Hummus Dip
Hummus taken up a notch with the addition of spices and butternut squash. Holiday snacking just got a whole lot tastier.
Ingredients
Hummus
- 1 ½ cups canned chickpeas garbanzo beans, drained and lightly rinsed, reserve liquid from can
- 1 ½ cups Butternut squash puree canned or roasted from fresh** see notes
- ¼ cup Tahini
- Juice of 1 lemon about 1 ½ Tbsp
- 1 tablespoon good quality olive oil
- 2 large cloves of garlic minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
Garnish:
- Olive oil
- finely chopped cliantro or flat leaf parsley
- white and black sesame seeds
- smoked paprika
Serve with:
- Warm Naan or pita bread wedges
- Veggie chips - beet carrot, sweet potato
- Multi grain crackers such as Fig and Black sesame crackers whole wheat crackers, pita chips
- assorted fresh vegetable sticks carrot and celery
- Extra lemon slices
Instructions
- Add all of the hummus ingredients to a food processor and puree until smooth. Taste and add more lemon juice, salt , smoked paprika and cayenne pepper if desired. If the puree is a little too thick for your liking add a tablespoon or two of the reserved chickpea liquid.
- Transfer hummus to a bowl and garnish with a drizzle of olive oil, about two teaspoons, a sprinkling of smoked paprika, some finely chopped fresh cilantro and a sprinkling of white and black sesame seeds.
- Serve immediately with veggie chips and crackers or keep chilled until ready to serve.
- Best served within 2-3 days of making.
Notes
To make this with roasted butternut squash instead of canned get one 2-3 lb butternut squash. Preheat oven to 400 Deg F. Cut squash in half, remove seeds then brush with olive oil, season with salt and pepper. Place on roasting pan or baking sheet with cut side facing up, and roast for 30 minutes until very soft. Let cool for 20 minutes, scoop out roasted squash and puree for a smoother texture. Reserve one and one half cups for the hummus, save the rest for another use. Can be frozen up to three months.