Butternut Squash Hummus

Total Time: 20 min   Servings: 8

INGREDIENTS

  • 1 butternut squash(around 2lbs)
  • 2 tablespoons olive oil
  • 1 15oz can of chickpeas
  • 2 tablespoon tahini
  • 2 garlic cloves
  • 1 lemon, juiced
  • 2 tablespoons water
  • ½ teaspoon salt
  • ¼ teaspoon of smoked paprika
  • ¼ teaspoon cumin

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Cut butternut squash in half and scoop out seeds. 
  3. Rub 1 teaspoon of olive oil over insides of butternut squash.
  4. Place olive oil-rubbed side down on a baking sheet and roast for 30 minutes.
  5. Remove from oven and let cool.
  6. Once cooled, scoop out flesh and put in a blender or food processor with olive oil, tahini, lemon juice, garlic and water. Process or blend until smooth.
  7. Add in spices and blend until well-combined.
  8. Serve with veggies or crackers. Enjoy!

BENEFITS

This hummus is  loaded with antioxidants from the butternut squash which can help neutralize free radicals, fighting disease. It’s also loaded with potassium which is essential for electrolyte balance and keeping your blood pressure in check. Lastly, this hummus  is loaded with vitamin C which can help strengthen your immune system for the winter months. 

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