Hummus is not just for the spring and summer, this winter warm up dip is perfect for a party for 10 or a party of 1. My take on a Greek staple with a twist of rosemary to marry the festive flavor of this appetizer.
Since you do not need all of the squash for this recipe, try my Butternut Squash Zucchini Noodles for a quick weeknight meal using the same squash!
Roasted Butternut Squash Hummus
Ingredients
- 2 1/4 cups butternut squash,
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 15-ounce can chickpeas, drained
- 6 tablespoons olive oil
- 1/8 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 3 tablespoons tahini paste
- 1/2 tablespoon rosemary
Directions
- Pre-heat oven to 425 degrees. Grease or line baking sheet with parchment paper.
- Peel and cube butternut squash and peel 2 cloves garlic. Place in large bowl.
- Drizzle with 2 tablespoon olive oil. Toss to coat squash and garlic.
- Spread evenly on baking sheet. Roast 22-25 min. Squash will be fork tender and garlic is golden brown
- Let cool 10 minutes.
- In a food processor, puree 2 cups squash, 1 clove of garlic, lemon juice, chick peas, remaining 4 tablespoons olive oil, cinnamon, cumin, salt, and tahini paste, until smooth.
- Add rosemary. Blend until combined. Add salt, squash, garlic to taste.
- Place in a dish, drizzle with extra olive oil and rosemary.
- Cover, place in refrigerate for about 2-3 hours. Best is given 24 hours, but I have no patience.
- Serve with red peppers, celery, pita chips, cauliflower, etc!
- I like to let my mixture sit in refrigerator to set in the flavors and allows the texture to thicken.
- Adjust spices to your taste, we are all different!
