Roasted Butternut Squash Hummus
Upgrade your party platter with a vibrant, seasonal hummus made for cold-weather entertaining. Caramelized butternut squash and warm cumin blend smoothly into a creamy, savory dip everyone will love.
6 Serving(s)
Ingredients
- 2 cups peeled and cubed butternut squash
- 5 tbsp. Schnucks olive oil, divided
- 1 (15 oz.) can Schnucks garbanzo beans, drained and rinsed
- 1/4 cup tahini
- 1 medium lemon, juiced
- 2 garlic cloves
- 1 tsp. Schnucks ground turmeric
- Schnucks paprika for garnish
- Schnucks fresh rosemary for garnish
Instructions
- Preheat oven to 400 degrees. On a sheet pan lined with parchment paper, toss squash with 2 tablespoons oil and 1 teaspoon cumin. If desired, season with salt and pepper. Roast 30–35 minutes or until tender and lightly browned, turning halfway through.
- In a blender or food processor, mix roasted squash, garbanzo beans, tahini, lemon juice, garlic, turmeric, remaining oil and remaining cumin until smooth, 2–3 minutes. Transfer to a serving bowl; garnish with paprika and fresh rosemary before serving.
Chef’s Tip
No tahini on hand? Substitute an equal amount of unsweetened sunflower seed butter, cashew butter or plain Greek yogurt.
Nutrition Facts
250 Calories Per ServingFat: 18gSaturated Fat: 3gCholesterol: 0mgSodium: 120mgCarbohydrates: 19gFiber: 5gSugars: 3gProtein: 5gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe