Roasted butternut squash is blended with traditional hummus ingredients to create a super creamy and slightly sweet twist on a classic. The perfect appetizer for your holiday party!
I can't believe it's already December! I hope you all had a lovely Thanksgiving holiday. We had a great meal with some good friends (our family is 1100 miles away), watched lots of movies, did some online shopping, and started decorating the house for Christmas.
Just because the calendar turned December (and therefore "winter") I refuse to stop chowing down on fall bounty - especially squash! Look out - I have several more fall-ish recipes coming your way. Butternut squash is still readily available right through the Christmas holidays so this would be the perfect addition to your appetizer spread. Especially since you can make it ahead of time in just minutes!
Roasted Butternut Squash Hummus
1.5 cups cubed butternut squash (1 inch cubes)
4 tablespoons olive oil, divided (plus more if needed)
2 tablespoons tahini, stirred well
1 can chickpeas, drained and rinsed
3 cloves garlic, minced
1 teaspoon smoked hot paprika
2 tablespoons lemon juice
10 pitted green olives (with pimento is fine)
salt and pepper, to taste
Preheat oven to 400. Place the squash on a baking pan, drizzle with 2 tablespoons olive oil, salt, and pepper to toss to coat. Spread in an even layer and roast for 25-30 minutes, turning once with a spatula, until squash is tender and cooked through. Allow to cool slightly.
In your food processor, combine the roasted squash, tahini, chickpeas, garlic, paprika, lemon juice, green olives, and black pepper. Process for 15 seconds. Stop, scrape sides, and process again for 15 seconds, drizzling in the olive oil as it runs. Taste and add salt and more pepper if needed. Process until desired smoothness, adding more olive oil if needed.
Serve drizzled with additional olive oil.
Source: inspired by Whole Foods