Butternut Squash Hummus

Name: Butternut Squash Hummus
Cook time: 20 minutes
Total time: 50 minutes
Yield: 8 Servings
Ingredients: 1 bag Stacy's® Simply Naked® Pita Chips; 1 1/2 cups Roasted Butternut Squash (half of a 2.5 pounds Butternut Squash); 1 1/2 teaspoon Olive Oil (for squash); 1 teaspoon Olive Oil (for dip); 1 1/2 cups cooked Chickpeas; 2 tablespoons Tahini; 2 Garlic cloves, minced; 1 Lemon, juiced; 2 tablespoons Water; 1/2 teaspoon Smoked Paprika; 1/4 teaspoon Cumin; Ground Pepper

July 27, 2015

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Butternut Squash HummusHilary McMullen Photography

Recipe information

Total Time
50 minutes
Yield
8 Servings

Ingredients

1 bag Stacy's® Simply Naked® Pita Chips

1 1/2 cups Roasted Butternut Squash (half of a 2.5 pounds Butternut Squash)

1 1/2 teaspoon Olive Oil (for squash)

1 teaspoon Olive Oil (for dip)

1 1/2 cups cooked Chickpeas

2 tablespoons Tahini

2 Garlic cloves, minced

1 Lemon, juiced

2 tablespoons Water

1/2 teaspoon Smoked Paprika

1/4 teaspoon Cumin

Ground Pepper

Preparation

Preheat oven to 425°F. Cut butternut squash in half then scoop out seeds. Rub the one and a half teaspoon of olive oil on the inside of the butternut squash. Place olive oil side down on a baking sheet and roast in oven for 30 minutes. Remove from oven and let cool. Once cooled, scoop out 1 1/2 cups worth. Add butternut squash, 1 tablespoon olive oil, chickpeas, tahini, garlic, lemon juice and water to a food processor and blend until smooth. Add spices to the mixture and blend. Serve with Stacy's® Simply Naked® Pita Chips.

Recipe notes

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